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Title: When smoking salmon, how do I tell its done
Post by: Captainslug on September 18, 2010, 01:32:48 PM

I have read Kummok's recipe and I am going to try it. But what I don't understand (and it is because I have never smoked salmon) how do you tell it's done? Kummok's recipe says to "175° for 1-2 hours to finish" Now with different thickness's and different temperatures people smoke at, I am assuming its not as simple as a duration of time. How do you know that the salmon is done when you are smoking it? Is there a visual clue or is there an IT to cook to? Thanks for all who answer.

Title: Re: When smoking salmon, how do I tell its done
Post by: Habanero Smoker on September 18, 2010, 01:39:04 PM

Most of the time I will take the salmon to an internal temperature of 140°F, but at times I want it a little drier and will continue to cook until it flakes.

Title: Re: When smoking salmon, how do I tell its done
Post by: Captainslug on September 18, 2010, 02:26:57 PM

Thanks Habs!

Title: Re: When smoking salmon, how do I tell its done
Post by: aces-n-eights on September 18, 2010, 03:42:49 PM

I use the taste test method - basically take a piece off the rack and see how it looks when i break it in half. I like it a bit more "Done" than my wife, but that works out OK because, as you stated, there are differing thicknesses and some cook faster.

I see you have a fan... does that seem to help evening the temps out? I have to rotate the racks and even then have some get done quite a bit faster than others.

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Captainslug on September 18, 2010, 01:32:48 PM