Smoked Salmon in cedar paper wraps

Discussion in 'Fish' started by smokinvegasbaby, Jul 30, 2013.

  1. smoking salmon for my Jerry this weekend and I have a few questions;

    I will be wrapping his salmon in cedar paper wraps - really cool to work with btw. I've made salmon on my regular grill using cedar paper wraps and it turned out mighty tasty.  I am going to smoke it this time so...............internal temp for the salmon??? and what temp should I be smoking my salmon??? using my offset smoker btw.  Any feedback would be greatly appreciated....thanks!

    Josie aka SmokinVegasBaby
     
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Josie, morning.....  A finished IT of 140 keeps the salmon moist and flaky...   I cook salmon by eye....  when the FIRST sign of fat starts to ooze thru the meat, it is done...   If you are cooking a filet, thick and thin on the same piece, lower the smoker temp so it all gets done at the same time....  Salmon is difficult to cook and get it right...   I prefer cooking it with butter smeared on the surface and thin sliced onion on top of that... salt, pepper and garlic powder.. and maybe a pinch of dill...
     
  3. ok thanks Dave [​IMG]

    Josie - SVB
     
  4. I forgot to ask you this question - what are the "points" for and how did I get 10 points?? just curious.
     
  5. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    On the bottom bar of all posts is a "Thumbs Up".....  everyone starts with 10 points....  

    Click on the "TU" (thumbs up) if you think the particular post was especially helpful to yourself or others....  Information worthy of a special note,  and last but not least, the poster was from Omak, Washington.....    There you go....  My totally unbiased opinion on how the "TU" should work....    [​IMG]  .......  [​IMG]   .......  [​IMG]  .....     
     
    smokinvegasbaby likes this.
  6. This is a very "user friendly" site to navigate around.  I'm finding tons of helpful info.  I've been cooking since I've been walking and talking - but learning how to cook on my offset smoker is a real challenge to say the least.  I admire all the pit masters out there that have mastered the art of smoker cooking and "big thanks" for helping out us newbie's.........and speaking of "newbie" how long does that handle stay under my name?  just curious AGAIN......
     
  7. chef willie

    chef willie Master of the Pit OTBS Member

    What Dave said.....140 IT works for salmon filets. I usually try to maintain 180-200 degrees in the smoker to answer your other question. And, on the rankings....per Jeff

    Everyone with at least one post is considered a New User.. once you gain 30 posts you get promomoted automatically to the rank of

    Fire Starter

    At 75 Posts you get promoted to

    Smoke Blower

    At 150 posts you get promoted to

    Meat Mopper

    And at 300 posts you get promoted to

    Smoking Fanatic
     
  8. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can get rid of the "NEWBY" today......    .Premier Member   ....    Click on the link, become a premier member, and you are in business.... .... NO MORE NEWBY ......      The knowledge you will gain here, not to mention the personal tutoring when it comes to all things smoked, is worth the price charged....   Heck, a smoking food cook book costs more than a subscription...    

    There you go.....   Dave
     
  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    Hi Josie!!

    Smoking Salmon to 140* IT is not a preference only thing.

    If you take it to 140* IT, the parasites that could be in the Salmon would be killed.

    Bear
     
  10. thanks Bear.
     
  11. ok thanks Chef Willie....I love the "handles" - I think Jeff should come up with a new girlie category instead of Master of the Pit I personally would like the handle - Queen of the Pit.  Has a nice ring to it,..................Hale to "Queen Josie"( lol - tongue in cheek and lmao) [​IMG]  I am on a mission to master my pit - been cranking out some mighty tasty grub.  Josie aka SmokinVegasBaby 
     
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Couple questions on your plans. Are you going to wrap the fillets in cedar paper and then smoke them.  If so, aren't you covering up most of the fillet's surface with the cedar paper which might allow the smoke to get to most of the fish?  What wood are you going to smoke with?  Will the smoke penetrate the cedar paper?  Hmmmmm.
     
  13. Yes I will be wrapping my salmon in cedar paper.  I hope the smoke flavor will penetrate the dampened cedar paper (fingers & toes crossed!) not sure what wood I'm going to use yet.  Going shopping for wood later. What's your thought on the wood???
     
  14. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I think the smoke will penetrate the paper if it was dry,  though I really don't think it will be the same as if you had done it without the paper, but heck it would be fun to give it a try.  As far as the wood to smoke, I'd stay with cedar or go Alder.
     
  15. cedar or Alder would be my guess too.......can't wait to try it. wish me luck and thanks.

    Josie
     
  16. bearcarver

    bearcarver Smoking Guru OTBS Member

    Of those two, I would go with the Alder. I would not use Cedar for smoking. Good for planking---Not for smoking.

    Bear
     
  17. yeah I just read about cedar planks vs cedar paper wraps. thanks for the info anyway.

    Josie
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Don't get me wrong----I would say both Cedar Planking and Cedar Wrapping are good, but I would not burn Cedar wood for smoking.

    Bear
     
  19. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    You know next time I smoke some Fillets, I might just throw in a cedar wrapped guinea pig Salmon Filet, just to see how it turns out. 
     
  20. I agree with that also Bear....
     

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