Smoking 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.

smokingsapper

Newbie
Original poster
Feb 11, 2016
6
10
Olympia, WA
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
 
welcome1.gif
 ....   I cook my  salmon to an internal temp (IT) of 140....   Doesn't dry out at that temp.....
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Hot Threads

Clicky