When smoking salmon, do you need to rotate the racks like you do with larger cuts of meat?
Yes
I always do as it makes for more uniformed smoked fish.
I always do it as the tale is thinner so I keep those to the front and then just try and keep all the pieces the same color by moving them front to back and top to bottom.
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I don't but it is still a good thing to do, like Devo & Keymaster say, for a more uniform product...especially if you're eating the product soon after smoking and when smoking larger cuts.
The only reason I don't rotate racks anymore is that I ensure product uniformity up front when cutting the meat into uniform sizes, then sorting them into different "done-ness" bags for vac sealing & freezing. The product "evens itself out" during the vac-seal/freezing period.