At the last minute we've decided to smoke a salmon filet for our supper tonight. This will be my first salmon done in the smoker so I have a few questions, if you can help that would be great.
1. Don't have the time for doing a brine. So does someone have a simple rub usiing basic ingredients from the cupboard. Trying to keep this first one simple. Or should I just season with pepper and lemon b4 it goes on?
2.Will be usiing adler and maybe some cherry wood. What temp should I maintain the smoker at...thinking around 200 degrees or should I go a bit higher since I didn't use a brine?
3.Should I bast this fish and if so with what? Again trying to keep this first one simple.
4. Would I be correct if we smoked this filet to about 145 internal temp and/or flaky in the middle?
Looking forward to all the help I can get. Q view to follow
. Thanks
Keith
1. Don't have the time for doing a brine. So does someone have a simple rub usiing basic ingredients from the cupboard. Trying to keep this first one simple. Or should I just season with pepper and lemon b4 it goes on?
2.Will be usiing adler and maybe some cherry wood. What temp should I maintain the smoker at...thinking around 200 degrees or should I go a bit higher since I didn't use a brine?
3.Should I bast this fish and if so with what? Again trying to keep this first one simple.
4. Would I be correct if we smoked this filet to about 145 internal temp and/or flaky in the middle?
Looking forward to all the help I can get. Q view to follow
Keith