Author Topic: When smoking salmon, how do I tell its done  (Read 2515 times)

Offline Captainslug

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When smoking salmon, how do I tell its done
« 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.
Bradley Digital 4 Rack Smoker, 8 Std Racks, cold smoke adapter, 3 alum. pucks, 2nd element, circ. fan, iGrill, Dual probe PID

Offline Habanero Smoker

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Re: When smoking salmon, how do I tell its done
« Reply #1 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.


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Offline Captainslug

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Re: When smoking salmon, how do I tell its done
« Reply #2 on: September 18, 2010, 02:26:57 pm »
Thanks Habs!
Bradley Digital 4 Rack Smoker, 8 Std Racks, cold smoke adapter, 3 alum. pucks, 2nd element, circ. fan, iGrill, Dual probe PID

Offline aces-n-eights

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Re: When smoking salmon, how do I tell its done
« Reply #3 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.
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