Cold or hot smoked salmon

[mjdeez]

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?

[FLBentRider]

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.

[KyNola]

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.

[mjdeez]

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.