Smoked Salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Bryce nice first smoke with that chief. You won't be able to lower the heat until you swap out that burner. Honestly I like to ramp the heat up when I smoke fish. Starting around 130. Then each hour increase 10 degrees until the fish hits 145, or the smoker hits 180. Then I leave it there until the fish hits 145.
 
Thanks guys. Things are still going well. Fish still smoking but I snagged  little piece (some of the ends are very done) and decided I don't really like Sockeye. It has almost a citrusy taste to it. I'm just a king/steelhead guy.
 
 Honestly I like to ramp the heat up when I smoke fish. Starting around 130. Then each hour increase 10 degrees until the fish hits 145, or the smoker hits 180. Then I leave it there until the fish hits 145.
You will find that using different times and temps will depend on the desired finished product.  Some prefer a moist end product while others lean toward a drier jerky type or anything in between.  You will find you're own and go with it.

T
 
Went and snagged another couple of pieces. Mr. T's brine is great and imparts a good flavor for salmon. Combined with Alder it worked out really well.

Thanks for hooking me up with the recipe Mr. T!

Bryce
 
 
Went and snagged another couple of pieces. Mr. T's brine is great and imparts a good flavor for salmon. Combined with Alder it worked out really well.

Thanks for hooking me up with the recipe Mr. T!

Bryce
You are welcome.  You will find the brine and procedure will work very well with the King salmon, my favorite also.

T
 
Bryce, afternoon....... Next batch, think about leaving the skin on.... most of the fat, the good stuff, is between the skin and the meat....

Did you use lemon or some other citrus in the brine ????? I've eaten a lot of sockeye and citrus is one taste I haven't noticed.....

Dave
 
Thanks Dave. No, no lemon or citrus at all. Kind of stumping my wife and I. We just figured it was the salmon but now I'm wondering if it the wood I've been using either the brand or apple. The brine was money as I even tasted it prior to brining the fish a couple different times.

What wood do you use?

Bryce
 
Alder only on salmon.... Maybe the smoker needed breaking in.... smoke it for a day or so to get it cruddy black inside..... racks too... spray them with Pam so the fish don't stick..

Was your dish soap a lemon scented soap ???? PSSSS..... I NEVER wash or clean a smoker.... not even the racks.... Just heat it up to kill all the "bugs" and call it good.....
 
Last edited:
Alder only on salmon.... Maybe the smoker needed breaking in.... smoke it for a day or so to get it cruddy black inside..... racks too... spray them with Pam so the fish don't stick..
 
Couldn't agree more Dave.  Hell, I had to grab my sunglasses to read his cheese thread.  
roflmao.gif
  Who has more fun than smokers?  
th_dunno-1%5B1%5D.gif


He'll be teaching us before long at this rate.

T
 
 
Couldn't agree more Dave.  Hell, I had to grab my sunglasses to read his cheese thread.  
roflmao.gif
  Who has more fun than smokers?  
th_dunno-1%5B1%5D.gif


He'll be teaching us before long at this rate.

T
LOLOLOL!!! sunglasses...
roflmao.gif
 It is pretty shiny huh.

It got a little dirty today though!
 
Last edited:
You bet. These smokers are super sensative.I wrapped a couple blankets around it to get the heat up some more. Want 200.
Want 200?   No you don't, not for fish.  Yes when it comes to filet's,  keep the skin on.
 
Last edited:
I'll have to try skin on. The mud line in some fish always bugged me so I went no skin most of the time.

Bryce
 
Here I preach with skin, yet today I'm doing a bunch of Salmon nuggets without skin.   It's all in size of the pieces to me but also if it's finger food such as jerky and nuggets you don't want to be picking off the small pieces of skin when trying to woof down multiple pieces of such yumminess.   For wood, I start out with Alder and then finish with apple.
 
Last edited:
I'll have to try skin on. The mud line in some fish always bugged me so I went no skin most of the time.

Bryce


That "mud line" is natural fats... depends what the fish eats that gives it flavor... In salmon, it is omega fatty acids which are heart healthy... I find the salmon from Oregon have a much finer flavor than those from Washington, Puget Sound.. I think it's due to Oregon salmon eating squid and sardines... If you have never had troll caught Oregon King salmon, you are missing something special...
 
Personally, I think we west coasters should meet somewhere along the mid Oregon coast (Depoe Bay)  for a Salmon session and compare our smoking notes.  Better yet, bring our smokers or smoked products.
 
Last edited:
 
Want 200?   No you don't, not for fish.  
 Clarifying my procedure.  When smoke cooking salmon, the salmon is placed in a cold smoker (Cookshack 066) set at 200°.  The 200° temperature setting ensures the wood begins to smoke as the smoker begins to warm.  I really can't say that the internal smoker temp ever reaches 200° before the fish internal temp reaches 140°, usually within 45 minutes.  At this time, the smoker automatically goes to a 140° hold temperature.  At this time, the carryover temp will take the fish to 145° for the desired 30-minute rest.

Hope this clarifies my procedure.  I did add the clarification to the thread.  Mr T's "Smoked Salmon From Go to Show" w/Q-View

Tom
I'll have to try skin on. The mud line in some fish always bugged me so I went no skin most of the time.

Bryce
Yes, leave the skin on.  By doing so, it helps to keep the flesh from breaking.  The skin can easily be removed after the cook, if desired.

Tom
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky