What to put in the smoker this weekend?

[Great-Kazoo]

I brought home 100lbs of fish from a trip to Alaska a few weeks ago. I've never smoked salmon before, so giving it a try tonight with one Coho fillet.

- Salt and brown sugar brine 12hrs.
- pat dry and let dry on rack in fridge overnight.
- on the smoker now @ 150deg. Added some honey. Will bump up to 175deg after about 1.5hrs. Plan to finish at 140deg internal.

Here's hoping. Looking good so far.

Be curious how it comes out. IMO 150 is too low, especially for fish.

[Firehaus]

Be curious how it comes out. IMO 150 is too low, especially for fish.

I try to smoke my salmon at around 120?, cherry or peach is great wood to use. Lower temps gives you more smoke time since fish cooks pretty quick.


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