Hot Smoked Salmon-Specific advice

[SMMARTIN]

I am new to the forum.  Got my 4 rack digital BS for Christmas.  I have Two fillets of Salmon (about 4 lbs total) that I want to smoke tonight. I already know the brine I want to use and I plan on using Alder pucks.  My questions are how long  do I smoke the fillets? At what tempreture? and how many pucks do I load and use?  I prefer not to use an 8 hour process, if I can get good results in a shorter time.  Thanks for your help.

[LilSmoker]

Hi there, welcome to the forum and congrats on your new toy!
Salmon tastes awesome done in the BS.
There are some very experienced salmon smoking gurus here, who i'm sure will put you straight, but as i guide i stick to this, as recomended by TomG

1 hr @ 100*
1 hr @125*
2 hrs @ 140*
½ hr @ 170*

3 pucks per hour, so you'll need 13 + 2 to push the last (no. 13) onto the burner plate.

I would advise getting yourself 3 Bubba pucks in the near future, this will save on pucks and keep your burner plate cleaner.



http://www.chezbubba.com/

Hope this helps, good luck with the salmon.........LilSmoker

[Wildcat]

I am unable to assist in the fish department, but welcome to the forum and congradulations on obtaining the BS.  Can't think of a better gift.

[Gizmo]

The salmon recipes on the site rock.  Here is a link to the recipe site salmon page with many (subtle) variations.

http://susan.rminor.com/forums/forumdisplay.php?f=106