Smoked salmon advice

[Tight Spin]

I don't like salty smoked fish either. I use 1 pound dark brown sugar and 1/4 cup salt works for me. Everybody seems to like it !

[gee_unit360]

I'd stick to the ratio, use finer kosher salt, only brine for say 6 hours...rinse....rinse again!.....then smoke.

Or. Say to heck with it....give me all your fish.

What temp?

[TrkyBob53]

I smoked at 150* and pulled it out when internal was 140. Will bump it up to 155-160 this next batch.

[h20hunter]

Im probably in that 180 to 220 range.  I like it textured and smoky but still moist internally.

[TrkyBob53]

H2O, what internal temp do you pull it out?  And if you cook 180-220 range about how long to get it to the internal temp you want

[h20hunter]

No idea! When I can pull a bone out clean its time to stop. Start seeing the fat cook out...time to stop.

[TrkyBob53]

I will treat it like when I smoke prime rib, each roast is different, we will eat when it's done never the same amount of time. 
Thanks again

[Bullkllr]

Take out a piece. Break it open slightly. Eat it if it looks done. If it's good take the rest out. Immediately eat too much.

Thinner pieces should come out first, sometimes way before thicker pieces if you have mixed thickness in the batch.

[Alchase]

I don’t let the temp get over 190. I prefer to keep it around 170-180. You will start seeing the white fat boogers when temps get above 190 as well.

[CastleRocker]

As far as brine goes...1:4 is a good rule of thumb.  However, I always taste mine before I put it on.  Doesn't matter if it's a dry or wet brine.  If it tastes too salty, or too sweet; then whatever I'm smoking will be. 

[Westside88]

Use “no-iodine kosher salt”

Add one more step after rinsing and patting dry.
Put fish on a cookie sheet or two if needed lined with paper towels and put a fan on low to blow over the fish for a couple hours.
This will develop a thin pellicle on the fish, then put it in the smoker.
Huge deference in texture when finished.

This is key, non iodine salt, I use the Morton’s with the kid in a raincoat on the label. Sea salt just makes things way too salty. I only use sea salt for external seasoning when cooking

[TrkyBob53]

I smoked a batch up yesterday and it turned out excellent. I used a wet brine and soaked it overnight. Patted them dry and put a fan on them for a couple hours. Smoked at around 165. Took about 4. 1/2 hours pulled them out at 140. First time I used sea salt but it was course grind.  This time I used plain non iodine fine salt.  Thanks for all the suggestions.