Need smoking salmon advise!!

[trophyhunt]

I have a simple recipe for smoking salmon and usually I just use a little chief. Last Christmas my mom gave me a new electric smoker with a temp gauge and timer, well I was never sure what the temp was with the little chief. So my dilemma is, what temp do you guys smoke your salmon at and how long? Thanks for any advise, I have a feeling I'm gonna miss my little chief but I have to try my gift from mom!

[JODakota]

I cold smoke all of mine, I would guess low 100's though

[trophyhunt]

Being a rookie I hope I don't sound too stupid but, cold smoke? Is that using very low heat? And if you are using low heat I take it the time should increase dramatically? I just got done with smoking my first batch, 200 for 2 hours then 30 min at 185. It came out really good with the small pieces but I think the bigger ones needed at least another 45 minutes. 

[BOWHUNTER45]

I smoke mine on low temperature too ... Like 100 ...for about 9 hours ...or until it is firm to the touch ...I also dry brine all my fish ...never lasts that long to worry about it ...

[trophyhunt]

What would be the difference between 100 at 9 hours and 200 for 3 hours? What are the advantages of smoking slow and long compared to hot and shorter? Thanks

[cwuwildcat]

One you are drying it out, the other your cooking it slowly.  Cooking changes the flavor, drying it out leaves it the same taste.

[Rick]

A little chief will get up to about 160° on days like today (about 68-70°)

The batch I smoked yesterday took 5 hours.

[Cap.Silver]

I can only get mine to 120 degrees not lower than that - I try to smoke in winter on cold days and I smoke them for about 3-4 hrs at the most ...... I use Scot's brine from Outdoor emporium .....I'd say if it if feels too dry ,cut the smoke time ......I have new smoker now with two different burners and no fish yet to smoke .... I think if you like it at 200 for 3 hours ,well....... how long do you brine for ? what brine? it all changes the results too ......

[trophyhunt]

I can only get mine to 120 degrees not lower than that - I try to smoke in winter on cold days and I smoke them for about 3-4 hrs at the most ...... I use Scot's brine from Outdoor emporium .....I'd say if it if feels too dry ,cut the smoke time ......I have new smoker now with two different burners and no fish yet to smoke .... I think if you like it at 200 for 3 hours ,well....... how long do you brine for ? what brine? it all changes the results too ......

simple brine, 3 parts brown sugar to 1 part non idozed salt- mix together and spread out on the fish. Put in fridge for 24 hours, rinse off with cold water, tamp dry, add spices like garlic,pepper or what ever you want and put in smoker. That's what I do and it turn out great with the little chief.

[beagledog]

Low and slow
I usually do fish for 9-10 hours an then Finnish it the oven

[lokidog]

I just smoked some yesterday.  Temp was 250 as that is as low as my smoker will go, even with 60% of the burner vents plugged.  It smoked to moist finish in about four hours.  I think I do prefer my Little Chief but it was in there most of the day.

[JODakota]

I have a little chief, I brine in brown sugar, honey and a little salt, then before bed throw it in the smoker, arise from my slumber around 8 (usually finish schoolwork at midnight or later) and check then usually smoke for a few more hours...but hey I like my fish dry.

[kentrek]

Low and slow
I usually do fish for 9-10 hours an then Finnish it the oven

x2 ..wet fish dilutes the flavor with water,less water=more concitrate flavor

[Axle]

I just buy the smoked salt from Whole Foods and brine the salmon in that. Then put it on the dehydrator (about 125 degrees). It will have a shorter shelf life without the actual smoking process but it is easy to do and tastes great.

[DIYARCHERYJUNKIE]

Brine in any salty liquid and smoke low temp 150-200 for five- six hrs.  Still moist but cooked thoroughly. 

[Blacklab]

I usually brine an hot smoke salmon. Temp of smoker 225 to 250 and smoke till an internal temp is 155 to 165. For me 160 is golden

[Huntbear]

Best advice....

Keep the tail lit.. and do not smoke it in public.. people willl laugh at you ....

 

[hrd2fnd]

Best advice....

Keep the tail lit.. and do not smoke it in public.. people willl laugh at you ....

 

 

[BOWHUNTER45]

Best advice....

Keep the tail lit.. and do not smoke it in public.. people willl laugh at you ....

 

 

:chuckle:That was funny !

[206]

I've smoked a ton and all I gots to add is I'm back to wet brine instead of the last 10 year  dry brine craze.

Don't fix what's not broken.  Cheeper, easier, consistant, and better.

[quadrafire]

How long to cold smoke with an Amaz'n smoker? (anyone ever try that) It will basically be at ambient temp with just the smoke.
Do you go by texture of the fish, or time?

[Blacklab]

How long to cold smoke with an Amaz'n smoker? (anyone ever try that) It will basically be at ambient temp with just the smoke.
Do you go by texture of the fish, or time?

This is for salmon
Haven't done it yet but my Rytek Kutas book says 100 degrees not more for 8 hrs with lite smoke. After that inhance smoke an lower temp to no more tha 70 degrees  for 16 to 24 hrs. For maximum preservation the second part should go 48hrs.

[hrd2fnd]

I still need to know how to keep the tail lit 

[quadrafire]

How long to cold smoke with an Amaz'n smoker? (anyone ever try that) It will basically be at ambient temp with just the smoke.
Do you go by texture of the fish, or time?

This is for salmon
Haven't done it yet but my Rytek Kutas book says 100 degrees not more for 8 hrs with lite smoke. After that inhance smoke an lower temp to no more tha 70 degrees  for 16 to 24 hrs. For maximum preservation the second part should go 48hrs.

WOW..... 

[sako85]

No expert here but in my opinion if you go over 135-140 you pretty much bake the fish
instead of smoke it. Time depends on brine/thickness and type of salmon usually 6-10hrs.
Just my two pennies.

[sako85]

On a gas smoker if you turn the knob like your shutting it off slowly the burner
will get lower than low to get lower temps.