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Thread: Smoking Salmon?

  1. #1
    Member 9point's Avatar
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    Default Smoking Salmon?

    I have an awesome smoker; Backwoods brand, for smoking meats. Just wondering how I might be able to used it for smoking fish. Temps, time, etc...? Any suggestions or experience in this area. My smoker uses wood or charcoal and will maintain a constant temperature for 8+ hours. Thanks

  2. #2
    Member mudbuddy's Avatar
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    I smoke for 12 hours around 130 to 140.
    After 10 hours, I pull the skin off & hit with smoke for 2 hours
    I smoke for the first 3-4 hours then just charcoal till I pull the skin.
    Some days it takes longer.
    I like it on the dry side, yet a little moist.
    I move the racks up/down depending on fillet thickness & done-ness, big on bottom first, then which ever
    rack needs closer to the heat. & so on & so on every 2 hours.
    26 to 30 fillets at a time depending on size of the fillet.

    my smoker
    http://forums.outdoorsdirectory.com/...i-R?highlight=

  3. #3
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    Default smoking bible

    Buy the bible. There is no better book regarding smoking fish.

    http://www.amazon.com/Smoking-Salmon.../dp/1550173022

    Darn near all its info has still not (wonder of wonders) been ripped off and either published elsewhere or posted on the Internet.

  4. #4
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    Here's the first recipe that got me started. http://www.salmonuniversity.com/rs_htss01_index.html

    Here's a great time and temp chart for lots of different meats too! http://www.deejayssmokepit.net/Downl...emperature.pdf

  5. #5
    Member mudbuddy's Avatar
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    That's the same ratio i use 4:1 , but no garlic. brine 12 hrs. (some like 5:1)
    I wipe off with papers towels, I don't rinse. spary the racks with Pam, place the fish skin side down on the racks, & air dry about an hour.
    If sunny, I lay in the sun for an hour.
    Then smoke till done to your preference. I smoke it 10 hours, peel the skin off & smoke for 2 hour or more, I like it a little dry,

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