How long to smoke.

Discussion in 'Fish' started by sternfan1970, Apr 27, 2012.

  1. Hi Guys, I'm going to smoke two 1-1/4lb Sockeye Salmon fillets. I'm thinking to smoke at about 180 deg, but I want them done for supper and I'm not sure how long it will take to smoke. I'm thinking maybe 3 hours? What do you guys think?
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Hard to say, we all smoke to temp, not time.  But, start earlier than later, you can keep them warm in foil @ 150° then finish on the grill or toss back in the smoker, depending on the time.
  3. austinl

    austinl Smoking Fanatic

    3 hours sounds like a good estimate to me.  I've never smoked fish filets by themselves so they end up being smoked at 220F with everything else.  Most 2-3 pound filets at that temp usually take 2 hours on the dot to reach 145F.  One of these days I'll get some smaller chunks of wood and do 'em lower, heh...
  4. zayas

    zayas Newbie


    If I smoke salmon ahead of time (say a day or two before) and keep it in the fridge, how does it taste when it's reheated on a grill?  Does the flavor dissapate or the texture of the fish ruined?
  5. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Yes, you can hold the Salmon for 3 days , but only one hot service or it will quickly dry out , Salads and maybe a quick last added ingredient to your Omelet or such.
    Like Pops says , we generally smoke to temp., now 165*f should be right about where you need it , however , check for flakiness with a gentle touch , when done it will easily spread to reveal the inner meat .

    There will be more on to correct me if I'm wrong ...

    meanwhile, have fun and...
  6. austinl

    austinl Smoking Fanatic

    I eat previously (hot) smoked fish for a couple-few days without really noticing any degradation of the flavor.  I wouldn't reheat it on a grill because the high heat would risk drying it out unless you wrap it in foil or something maybe.  I reheat mine in the microwave on a lower power setting.
  7. austinl

    austinl Smoking Fanatic

    I think 165F produces dry fish but then again fish is a tricky meat to time just right to your preference at first because the differences in temperature in terms of texture and "doneness" are very close together.

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