Question About Larger Pieces

[Akmoose]

Howdy! I'm on my second batch using Kummok's recipe with much larger pieces of Sockeye salmon this time. The outside temps will be in the mid to upper 30's(f) and the salmon pieces will be approximately 3"x4" in size and about an inch thick. Because of the cold temps the last batch took almost 8-hours with pieces almost an inch wide. With the much larger sizes am I to expect 10 or 12 hours of smoking this time? Is there an internal temp I should reach with a temp probe? Any tips would be greatly appreciated! Oh, and that last batch was pretty amazing!  :O)

[Quarlow]

I have never done salmon cut into pieces before as I do whole slab. But I don't think it would take more than your other batch. You should just watch it to see when it starts to just flake. If you go much past the flake stage you will dry it to much. I just bend a corner and it will either break open or not. Just as though you were cooking a salmon in the oven.

[zueth]

I cut all mine into chucks I have never had salmon take over 9 hours, for IT you can shoot for 130.

[Keymaster]

If your cabinet temperature stays on the desired set point the whole smoke i would say nine hours tops but be prepared to take out at seven or eight hours. I always just go by look and firmness not temp on salmon.

[Akmoose]

ALL great advice! Thank you! I closed the vent down on the last batch to about 1/8" open during the final hour. It just seemed to be taking way to long with the 1/2 to 1" wide pieces. I did end up with quite a few pieces that were pretty dry. Should I just keep the vent wide open no mater what on the 6-rack Bradley smoker thru the whole drying/smoking process?

[Keymaster]

ALL great advice! Thank you! I closed the vent down on the last batch to about 1/8" open during the final hour. It just seemed to be taking way to long with the 1/2 to 1" wide pieces. I did end up with quite a few pieces that were pretty dry. Should I just keep the vent wide open no mater what on the 6-rack Bradley smoker thru the whole drying/smoking process?

I have never shut my vent past 3/4 open. Kummock tries to get all his chunks the same size so they all dry evenly, I have not mastered that yet so I put thinner pieces up top (tail pieces) and thicker ones down low. I give each rack a 180° spin half way through the cook and keep an eye on them. Its normal for me to remove a rack at a time as the top ones get done before the bottom ones. Hope that makes sense :D I also own the 6 rack.

[Akmoose]

Perfect sense, Keymaster! The salmon are drying in the fridge, no fan this time and will start the smoking process this afternoon. Will post pics of the results later tonight.

[Akmoose]

Still took over 10-hours and had to finish at 180f. Did ecounter some boogers and a few dry pieces, but pretty dang tasty! My wife is giving it two thumbs up! Gonna give it another try in a couple days. I'm having a lot of fun with this!   ;D

[Keymaster]

Now thats some good looking smoked salmon. Your already a Pro!!!! I checked out some of your photography, Truely artistic. I need more time to see more. Maybe this weekend when i smoke some salmon for my sister and the smoke is rolling :)

[Akmoose]

A lot of fun with the camera here in Alaska! Going to start another batch of salmon in a couple days.