Burning The Bisquettes... Smoke Time

[bcbobster]

Place in smoker at about 110 to 135 degrees and smoke for about 4 to 12 hours"

QUESTION[?]

Does this mean burning the "Bisquettes" for that whole time of 4 to 12 hours. That could cost lots to buy the Bisquettes if this is true...

Can someone please clear this up for me or at least tell me how much smoke time of the Bisquettes are required for my salmon.

Bobster

Snag'm Smok'm and Bag'm

[Chez Bubba]

Bob,

For the best info on salmon, IMHO, refer to the thread stickyed above.

Yes, you can use it inside if, <b><u>AND IT'S A REALLY BIG IF</u></b>, you have a restaurant-quality exhaust system professionally installed. Your home range hood ain't gonna cut it. Even then, you must have the proper fire-safety measures in place.

In other words, don't try this at home.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[Cold Smoke]

Hi BCBobster, I've done a few batches of salmon and I usually treat each batch to approx 3 hrs (9 bisquettes) of smoke. You'll eventually decide for yourself (after exerimentation) how much smoke is good for your palate but that should give you some nice smoke flavor. The rest of the time (somewhere between 4 and 12 hrs) the salmon is basically just cooking without any more smoke being generated.

BTW- I've used alder and apple and that's been very tasty. The salmon has been a welcome surprise from the Bradley.

Good luck- let us know how it turned out.


Cold Smoke

[nsxbill]

I have done a couple of batches of salmon, smoking all the way.  I have now learned the error of my ways.  No need to do that.  3-4 hours is plenty of smoke, then just watch the internal temp.  Rotate your salmon top to bottom about half way through.  Don't get me wrong, I really enjoyed the salmon as did my friends, but now I know better.  

As you will quickly discover, even your mistakes will taste good.  Enjoy expirimenting.  If it isn't just right, serve more beer!  Check out the recipes under the fish area where both the preparation of lox and smoked salmon are both described in detail.

Good luck!

Bill