Bradley Smoked Wild Alaskan Salmon

[tsquared]

Banff springs-- try putting a piece of wood under the 2 feet of your smoke chamber on the side cpwith the generator attached. Something 3/8" thick would be plenty. I had the same problem years ago with the puck advance and tried the usual things to no avail. Finally tried the piece of wood and haven't had a problem since.
T2

[banff_springs]

I don't quite follow.  Put wood under the smoke chamber?  I'm game to try your suggestion.  Are you able to take a pic and post?

[Orion]

I believe he is suggesting propping the SG side of the cabinet up by placing thin blocks under the feet. Thus putting the SG, its chute and the burner on a slight slope. Its a good thought but not a fix I would consider. JMO.

[banff_springs]

I called Bradley and they seem to suggest (after giving them the sympton's I am exeriencing), it's the micro-switch and/or motor.  All in all, $13.00 for both pieces.  Sadly, shipping/handling is damn near twice that cost. 

[banff_springs]

After disassembly and successful "open-Smoke Gen" surgery, am please to say that it WAS the micro-switch that was giving me the issues.  It now works as advertised.  Will post pic's of my smoked Lake Trout using a dry brine with Alder smoke for 5 hours @ 140*F.  Family ate it right up.  Nothing left. 

[banff_springs]

Kummok,

 I'm hoping maybe you can help me out, during a trip to Alaska 6 years ago visiting friends who at the time worked for PWSAC - they sent us home with a bunch of canned smoked salmon - it was amazing!!! I'd love to be able to smoke a bunch of salmon and can it


My questions are is it better to cold smoke or hot smoke salmon that is going to be canned? Do smoking times very for canned salmon i would assume that canning the meat may intensive the smoke flavor??

Also does any liquid need to be added to jars or does the smoked fish still have enough oils and moister in it to produce liquid when smoked


Thanks for your time

ThanX for the kudo....like most good things, my recipe/process is the result of many folk's trial and error (smoked salmon errors are still edible!) Be sure to post your results!!

Would love to post the pic's however, do not see an option to attach *.jpg pic's of pre- and post smoke pic's.  Is is drag-n-drop?  I see an option to insert an image but I don't think that's what I am looking for.

[Kummok]

There's some other detailed threads on here for posting photos. That said, I use photobucket.com...upload your photos there and it will give you a properly formatted URL to copy/paste right into this text body. Photobucket will give you the choice for thumbnail or full size URL to copy and paste....real easy after your first successful post...

[banff_springs]

Thanks.  I'll see what I can do.   

[banff_springs]

After disassembly and successful "open-Smoke Gen" surgery, am please to say that it WAS the micro-switch that was giving me the issues.  It now works as advertised.  Will post pic's of my smoked Lake Trout using a dry brine with Alder smoke for 5 hours @ 140*F.  Family ate it right up.  Nothing left. 

Kummok,

 I'm hoping maybe you can help me out, during a trip to Alaska 6 years ago visiting friends who at the time worked for PWSAC - they sent us home with a bunch of canned smoked salmon - it was amazing!!! I'd love to be able to smoke a bunch of salmon and can it


My questions are is it better to cold smoke or hot smoke salmon that is going to be canned? Do smoking times very for canned salmon i would assume that canning the meat may intensive the smoke flavor??

Also does any liquid need to be added to jars or does the smoked fish still have enough oils and moister in it to produce liquid when smoked


Thanks for your time

ThanX for the kudo....like most good things, my recipe/process is the result of many folk's trial and error (smoked salmon errors are still edible!) Be sure to post your results!!

Would love to post the pic's however, do not see an option to attach *.jpg pic's of pre- and post smoke pic's.  Is is drag-n-drop?  I see an option to insert an image but I don't think that's what I am looking for.

Alright, let's see if this works.  Here are a few shots of pre- and post- smoke of my Lake Trout.

              


Appreciate all the help.  Thank You !

[Kummok]

Like a pro, Banff_Springs!

[rooster85]

Ok, I don't eat soy but as an alternative I use coconut aminos. Anybody here try this for Kummok's recipe? I did well on the salmon last week out in CA so I plan on smoking one this weekend. Thanks!


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[JohnM70]

Sometime back a neighbor returned from Alaska with a load of salmon. He asked if I could smoke some. Since I had not smoked any fish I asked him to let my try first on my own. Yesterday I purchased 1.75lbs of wild caught salmon. Today the warden and I prepared the brine (actually she prepared the brine.) using kummok’s recipe. Obviously the quantity was reduced. I know the instructions said to keep in fridge for 12 hours I am wondering if 18 hours would cause any adverse effects?  I left the skin on.

Here is the start:

I cut into strips maybe not too uniform. 



Into the brine


Now for a cool slumber.


More tomorrow...

[Habanero Smoker]

Ok, I don't eat soy but as an alternative I use coconut aminos. Anybody here try this for Kummok's recipe? I did well on the salmon last week out in CA so I plan on smoking one this weekend. Thanks!


Sent from my iPad using Tapatalk

Never heard of coconut aminos until now. Is the flavor similar to soy?

[rooster85]

Ok, I don't eat soy but as an alternative I use coconut aminos. Anybody here try this for Kummok's recipe? I did well on the salmon last week out in CA so I plan on smoking one this weekend. Thanks!


Sent from my iPad using Tapatalk

Never heard of coconut aminos until now. Is the flavor similar to soy?

It tastes similar only sweeter. I ended up using it and I really enjoy the outcome! Smoked about half a salmon.


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[Habanero Smoker]

I may have to order some, I can't seem to find it in any local stores.