Need smoking salmon advise!!

[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.