Under smoked after 6 hours

[lukedoxtator]

a quick question.  I had a full smoker filled with some salmon strips cut in about 3/4-1' strips.  I smoked for 2 hours at 120F then 3 hours at 140 and an hour at 170.  When I went to take them out the fish still seemed very under cooked.  Since it was damn near bedtime I put them in a plastic container and in the fridge to cover for the night so I can throw them back in today after work. 

What temp should I put them on to finish them off and for how long.  The fish look great and smell great, but the thicker pieces are by far way under cooked.  Any help would be great.

thanks.

[zueth]

Big mistake to take them out. You need to finish them. Mine take 7-9 hours. You need to be patient with fish. When it's done it's done.

[sdcaller]

When I smoke my fish, I put my thicker pieces on the lower shelves, closer to the heating element.

I let the fish dry on the racks for 1 hour before it goes in the smoker.

My smoking timetable is as follows
1 hour no smoke at 120 degrees
3 hours smoke at 120 degrees
1.5 hours no smoke at 140 degrees
2.5 hours no smoke at 160 degrees

Eight hours total usually gets the desired result.

SDC

[dave01]

I've only cooked whole fillets. I put them in at room temperature at 225 for between 5 and 6 hours and they turn out good