smoking salmon question

[FishFreak]

How do you guys smoke the fish, i made indian candy last night from a recipe on here, and it turned out really well, and also tasted awesome, some of my family likes it also but thought it was a bit  smokey, for you guys that do it , do you cook it in the smoker with the heat then add a couple of pucks to it for the smoke flavour >>>

[Oldman]

Hi FishFreak,

I don't do salmon. However, on the recipe site there are 6 tried and true recipes for salmon from the members.

<b><font color="blue">Salmon</font id="blue"></b>

Olds

[FishFreak]

ok im not quite understanding here, if the fish takes 6  hours and they only smoke for 1.5 to 5 hours does that mean they only cook the fish in the smoker then the last half of the time they finally add some smoke to it ?? or do they just throw the fish in the smoker after the brine add the chips and smoke away the whole time, my family wants more they enjoyed it but there comment was the fish tasted to smokey

[Oldman]

If you are talking about this that Kummok wrote:

100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish

Then you smoke the fish in the beginning. After you have smoked it as much as you like then finish off the fish in the bradley as a slow cooker.

For example let's say you smoked the fish 2 hours using adler wood at 100°-120°F. After that you just adjust the temps as outlined:

then increase to
140° for 2-4 hours,
then increase to
175° for 1-2 hours to finish

As to your family saying there is too much smoke flavor then you may have to do a couple of things. 1. Use a milder wood. Adler is the mildest. OR 2. Reduce the number of wood pucks you are using.

The only fish I smoke is mullet. Generally I just use 6 pucks.  

What wood type were you using?

Olds


EDIT I have E-mailed Kummok as he is not around much this time of the year. I'm sure he can help you out much better than I can.

[tsquared]

Welcome to the forum, Fishfreak. (Great name) If you like Indian candy, try Kummok's recipe. As for smoke, do it at the beginning for up to 2 hours max then just cook without the smoke.( I assume you're using a Bradley, if not you can do more smoke.)The only thing I would change with his recipe is not to crank the heat up quite so high. I prefer to cook it longer at a lower temp.Maybe 160 max or even less.
T2

[Kummok]

Not much I can add to T2's/Old's "milder wood/less wood/less time" suggestions.........I smoke the entire time that the fish is in. Since posting this recipe, I have "evolved" to using the lowest times given, (for moister texture that I prefer), but the alder smoke is pumpin' the whole time. You might also try a little less salt than the amount given......salt can exacerbate the smoke flavor. Also not certain that I'm the best to give advice on this one, since "too much smoke" is oxymoronic to me... [;)]

35 years of extinguishing smoking stuff and now I'm wondering WHY!
Kummok @ Homer, AK USA

[FishFreak]

yes i bought the stainless bradley smoker i was useing hikory pucks
i smoked my first batch for 8 hours straight but it was really smokey
i would like that nice sweet candy taste and a bit of smoke in there but not to much just enough to notice, maybe my next batch will be more cooking and only 1 or 2 hours of smoke

[calatexmex]

<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<hr height="1" noshade id="quote"><i>Originally posted by FishFreak</i>
<br />i was useing hikory pucks
<hr height="1" noshade id="quote"></blockquote id="quote"></font id="quote">
Hay Fish,
Yes I would definitely ditch the hickory for fish and go with Alder and/or Apple. Just my 2 centavos. [:D] However like Kummok I also like to smoke the entire time. Love that smoke taste. [^]

Mike C

[FishFreak]

hey i tried apple and didnt like it that much in my opinion i much prefer hikory but everyone is different, i know my dad has asthma and if i smoke the whole time and he eats a peice he said it makes it hard for him to breathe from the smoke thats why i was wondering if i could cook more and do like 1-2 hours of smoke instead of 6-8 hours

[psdubl07]

PhishPhreak, I don't care much for Apple either, at least on salmon.  I use Kummok's recipe and use Alder or Hickory, or a combo of both, but never give it more than 3 hours worth of smoke.  The rest of the time is just to finish cooking the fish.

[SoupGuy]

I dont want to offend anyone here, but in my VERY HUMBLE opinion, HICKORY wood (smoke) is one the the best "ALL-AROUND" woods to use that fits MOST needs and tastes.

Different strokes for different folks? Yes, I agree.

I mostly smoke using trees that I cut down myself. Hickory being my (obvious) favorite, but I also like Apple and Pear (very hard for me to find here).

One BIG advantage to using a Bradley Smoker is the ability to use their PUCKS made of a wide variety of woods. I simply cannot get PECAN wood here in central Wisconsin. I also cannot get a Mesquite tree/bush. (no loss)

I DO however have some opinions on wood used in smoking....

1. OAK (Red or White) Best left for cabinet-making, stools, chairs, ;adders and trim on your walls. I hate to say it, but many sausage manufacturers here in the Midwest USA use it primarily because of its ease of aquisition. Not horrible, but certainly not tasty. You could substitute Maple wood and get a very similar result. I don't.

2. MESQUITE. I THINK I am going to get into trouble with putting this one down by some... I ENCOURGE anyone to tell me where to use this wood as I've tried and tried and tried and never liked the results. I have used mesq. on Jalepeno and Ancho peppers with "OK" results, but Hickory seems to work better producing a sweetness and less 'woody' flavor.

3. HICKORY. My absolute favorite wood to smoke with. Salmon, Beef- Jerky, Bacon, pork Ribs hams/tenderloins, brisket, hot peppers, mutton, eggs... you name it. Hickory is sweet, mild, fragrant and NOT overly strong. If I was allowed only ONE wood to use it would be hickory.

4. PECAN. Never used it. I DO know that Pecan and Hickory trees are in the SAME FAMILY. So it is probably good. I do know (from advice) that Pecan is MILDER than hickory with sililar properties. Alder is in the same grouping here.

5. Pear. For ME, the best for last. This is a tree that grows here in central Wis and surrounding area, but is not common/wild. Owners of these don't give them up to people like me. Thus, it is hard to come by. BUT one of my favorites.

6. Cherry. As good as Apple.

Don't make the mistake of thinking that a fruit trees wood will impart that fruits flavor to the smoked product. Apple wood does not make smoked goodies taste the least bit like apple, nor does cherry or any other wood. You have a better chance of imparting these flavors using concentrates in the brine (with less than desired results and large expense).

I would guess that Bradley's most popular puck sales are for Hickory. Anybody know for sure??



Best know not for soup, but rather smoked meats...

[psdubl07]

Soup, have you tried Bradley bisquettes in all the flavors you list below? (Except Pear obviously)  Or just the actual wood in your other smoker?  You may find a difference in how using Oak wood differs from Bradley Oak bisquettes.

Anyway, I agree that Hickory is the most versatile, and it is also my favorite.

As for Mesquite, try it on almonds.