Smoking Salmon

Discussion in 'Fish' started by smokingsapper, Feb 11, 2016.

  1. I just recently acquired a top loading little chief smoker.  I have a dry brine down pretty pat that turns out spectacular (if I may say so) over briquettes and chips, but how long should I leave it in the little chief smoker?  TIA
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    [​IMG]  ....   I cook my  salmon to an internal temp (IT) of 140....   Doesn't dry out at that temp.....
  4. Thanks

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