First Smoking Experience

[MN]

I just purchased a gas smoker and smoked a Salmon over the weekend. I have some questions.

I tried to keep the temperature at about the 190 to 200 mark. When I did this I didn't make much smoke. When the temperature got over 200 it made a fair amount of smoke.

It tasted great - is the smoke there and you just don't see it?

MN

[Try Too Fish]

Mn
I think you get some smoke flavor without seeing smoke!I like a colder fire than you used(150 to 175)but it takes longer, and to keep the smoke up I pre soak the wood chips and sprinkle water on the wood chips during smoking.It also helps to get a good smoke going before you put the meat on that way you insure that the meat will readily absorb the smoke.after it has sealed over it is harder to get the smoke in the meat!
I'm curious did you use a dry rub or a Brine on the salmon?Smoked salmon is the best!!

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Try Too Fish
Forced Too Work!!

[BLACKJACK]

Wish I had a gas smoker, I have a charcoal smoker but it really takes a lot of charcoal and then still doesn't get hot enough. Then bought an electric smoker and it throws out the ground fault circuit in my garage. Can't win.

[Capt'nJosh]

Blackjack, I have a charcoal smoker and had the same problems as you so I never used the thing. Then I found that it fits perfectly on the burner that came with my turkey cooker.

Capt'n

[BarryG]

How long do you smoke a salmon fillet? Someone gave me 4 fillets, and I don't have a clue as how to fix them! Can ya help a guy out? I do have a charcoal smoker.
Thanks!

[This message has been edited by BarryG (edited 10-07-2003).]

[Try Too Fish]

BarryG
That is hard to predict because it depends on how hot your fire is!I like to start out with a cold smokey fire for at least 1 hour then gradually build heat so that they are done in 3 to 4 hours.it is best to monitor the meat closely because if it gets over done it gets too dry!I use the commercial salmon brine sold at fleet and farm.Do be cautious of high salt brines if you don't care for a lot of salt or the fish will be salty!but you can shorten the time that the fish is in the brine if you think is has too much salt and it will absorb less but it will also absorb less of the other spices!I read somewhere that Alder wood is best for salmon,its ok but i still prefer apple!
hope this helps
good luck

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Try Too Fish
Forced Too Work!!

[MN]

Check out this site - It is by far the best info I have seen as far as time and temp.

http://www.3men.com/smokeit.htm

MN

[BarryG]

Thanks! I'll give it a try.

[Ray Esboldt]

I was just going to suggest the 3men site. Follow their directions and even a moron like me can whip up a decent brine and create a very palatable finished product.

[metro 1]

Thanks for the three men site. I've been making sausage & fish products for 16+ yrs and it always nice for more ideas .metro

[WALLEYE_HUNTER]

I USE A ELECTRIC SMOKER..all you have is a water pan and a little pan you put your wood in that and place it right over the heater element.its an old one my father in law had it didnt use it for years so i got it from him..know that i got it i use it all the time..i smoke alot of pork on mine...i put mine on close the lid and forget about it till its time to take it off..one thing i found out is about 2 hours before you take it off the smoker add your favorite barbque sauce and let it go for about 2 hours take it off and enjoy.. sometimes when your smoking something big like a turkey you may want to nuke it in microwave first all that does is brings the temp up on bird then throw it on smoker

[Guest]

I coughed like he11 lol
Actually I was about 12 out at the cabin on Fish Lake , my uncle had a homemade tin box with fridge racks in it with a barrel stove hooked to it. we used green poplar while smoking red horses. Today I use a Luhr Jensen Big Chief electric top loader.
smoke em if ya got em

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en kala
(I fish)

[Guest]

Brine receipe

3 gal water
3 cups of canning salt
1/4 cup worchester sauce
Soak fish for 6-8 hrs rinse lightly before smoking to remove excess salt.

Dip in mixture of 3 cups brown sugar and 1/2 gal water and rack in smoker smoke 3 pans of chips 2 wet 1 dry let stand for remainder of 6-8 hrs..
let cool completly before eating
Serve with crackers and ice cold beer of choice.

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en kala
(I fish)