Author Topic: Cold or hot smoked salmon  (Read 1986 times)

Offline mjdeez

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Cold or hot smoked salmon
« on: February 04, 2011, 05:02:07 PM »

Hi everybody,
I've got quite a bit planned for Saturday night into Sunday (pork butt and brisket going in Sat night, ribs going in Sunday morning), so I'm not sure what I want to do about my smoked salmon.

I'm buying a good quality salmon fillet or two, but I dunno if I want to cold or hot smoke it. Basically if the brisket and butt are done early sunday, I can put the ribs in my Weber charcoal smoker and then use the Bradley to smoke the salmon at whatever temps I need (cold or hot).

But if the Butt / Brisket are not done then I need the room in the bradley for all that hot smoking. Maybe i can figure out a way to get a lower temp smoke in my weber for the salmon.

I dunno -- I have never smoked fish. I like lox, and I like cooked salmon, so I'm on the fence about that, even though i know it's kind of oranges and apples.

Any suggestions?

Offline FLBentRider

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Re: Cold or hot smoked salmon
« Reply #1 on: February 04, 2011, 05:15:29 PM »
I've done hot smoked salmon. I have some wild Alaskan salmon in the freezer for lox someday.

It is my understanding that lox has a dry curing stage that takes at least overnight.
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Offline KyNola

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Re: Cold or hot smoked salmon
« Reply #2 on: February 05, 2011, 07:48:32 AM »
If the butt and brisket are not finished you could always transfer them to your house oven and finish them there, freeing up your Bradley for the salmon.

Offline mjdeez

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Re: Cold or hot smoked salmon
« Reply #3 on: February 05, 2011, 08:19:15 AM »

Quote
If the butt and brisket are not finished you could always transfer them to your house oven and finish them there, freeing up your Bradley for the salmon.

Yeah I may do that. Thanks.