Pid settings for Smoked Salmon

[Shasta bob]

Does any one have the settings on papper that they use for smoking Salmon i have a Original Bradley with a Auber Pid. I have not used the pid for smoked salmon and i sure would like some help before i ruin the fine fish? :)

[ExpatCanadian]

Hi Shasta,

I do a lot of salmon with my Auber PID...  here is what I typically program it for:

100° for 2 hours (roll the smoke during this phase. Sometimes it gets warmer depending on ambient temp.)
120° for 2 hours
140° for 1  hour (I find I can hold it here for longer with no impact on the end result if I know I am going to be out for a while)
175° until I'm happy with the colour and texture.  This part varys a lot depending on thickness and fattiness of the fish.

Hope this helps...  I've never had a bad batch, they are all slightly different, but never anything short of spectacular using Kummok's recipe.

[Shasta bob]

Thanks, i new some one would answer my call for help. i will use this information.

[Shasta bob]

Do you smoke your fish to an internal temp with your PID ? or use a thermo pen for temp?

[ExpatCanadian]

Nah...  it's too hard to keep a temp probe in fish I find, the meat gets flaky as it cooks and the pieces are never really thick enough.  I just go by look and firmness.  I was quite paranoid when I first started and tended to overcook...  now I have the confidence to pull them out sooner so they are safely cooked, but still nice and moist.  It just takes experience, and as I've said, even the overdone stuff was still awesome, so not a problem at all.  It comes down to personal preference really.

[Shasta bob]

Thanks for the help,