Got smoke?

[CanaSmoke]

Hey everyone,

  Just got my new Bradley for fathers day a couple weeks ago and am as green as they come. I've smoked a rack of ribs and a roast so far and they both turned out pretty good. However, I'm going to attempt to smoke some sockeye salmon but am unsure as to how long to put smoke on the fish versus just putting temperature to it. I think the Bradley produces a thicker and more concentrated smoke compared to other kinds but would appreciate some incite on how to do so. each fillet weighs about 2lbs and is about 1" thick at its belly.

Thanks in advance!

[classicrockgriller]

Hiya CanaSmoke and Welcome to the forum.

I don't smoke fish but someone will be along to help you out.

You might want to check out our FAQ's
http://www.susanminor.org/forums/showthread.php?p=748#post748

recipe site:
http://www.susanminor.org/forums/

Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11

[DTAggie]

Welcome CanaSmoke.  I do salmon with 1:20 of smoke at 205*.  Total cook time usually takes 1:45 to 2:00 hours.  Keep the vent fully open.

[StickyDan]

Another BC Boy.  Pretty soon we'll have enough for our own Smoke out! 
Welcome to a great place with all the answers to your new found obsession! ;)
I'm no pro at smokin salmon but there's a billion different ways to do it. Tells us what you're lookin for and I'm sure someone will have some info for you soon. 
I've brined fillets over night, cut up into somewhat equal portions and smoked for aprx 2 hrs at about 250 (or when ready).  Seems to be a hit with everyone that's tried. 
Let us know how it goes.

[watchdog56]

What wood do you normally use?

[FLBentRider]

W E L C O M E  to the Forum CanaSmoke!

[DTAggie]

I have used Alder and Apple.