HELP***MES temp recomendations for smoked fish (Salmon)

Discussion in 'Fish' started by fishawn, May 3, 2009.

  1. fishawn

    fishawn Smoking Fanatic

    I lost my MES instructions & can't remember the SMOKER temperature for smoking
    fish that it suggests in the recipe section. I think it is 160*. I love the fish following that guide.

    Can anyone help me while the Sockeye is on the salt brine?

    Thanks in advance!
     
  2. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    hey, fish -

    i am assuming you are smoke-cooking them - the basic temps i've seen are 250 degrees up to (but probably not) 2 hours - internal temp of 160 degrees sounds right.

    those are some basic times and temps - not sure the MES would be any different?
     
  3. fishawn

    fishawn Smoking Fanatic

    I just edited first part of post, sorry was not too clear. I think the MES smoker temperature they suggested in the instructions was 160*

    I am more of a visual / feel person when it comes to pulling them out. The last time I did Sockeye they took about 2 hours, at (160* I think it was).
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Hey Scott. The book says 225' for stuffed salmon, 140' for smoked fish.

    Good luck.
     
  5. goobi99

    goobi99 Meat Mopper

    i do my fish at 160-200 and internal temp of 160.if the cook temp is at 225-250 the fish will cook that much faster and not pick up as much smoke. just .02 from my experience
     
  6. Fish
    Not sure if this will help you or not, but if you lost your MES manual, download one HERE

    Also notice Masterbuilt has some turkey fryers on sale for 99 on their homepage.

    Matt
    aka Rocky
     
  7. fishawn

    fishawn Smoking Fanatic

    Thanks to all. I did not get back to view the responses, but smoked @ 160* after a rock salt brine for 1 hour, used Alder chips. Turned out great, fast & simple.....
     
  8. blacklab

    blacklab Master of the Pit SMF Premier Member

    I smoke between 200 and 225 till a internal temp of 155 has been reached.
     
  9. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    I alway smoked my fish @ 180 thats as low my smoker will go and I'm like you a touchie feelie kind of guy with fish. Good luck and would like to see the pics
     
  10. scubadoo97

    scubadoo97 Smoking Fanatic

    That's exactly what I did the other night. About 2 hrs to finish at 156. I ended up using the the whole pound and a half filet for fish spread. Boy it was sure tasty. I had smoked a few ears of corn and used one in the fish spread for a little smokey crunch.
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    Glad it worked out for you.
    Missed the post but from what I understand you want to do fish at the lower temp like 160ish like you did.
    First time I tried smoking fish I came across a post that said if you get that white stuff forming on top of your fish while it cooks then your temp is too high.
     

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