Nov 29, 2024 · You have a lot of options with flavor and texture when using salmon, steelhead or trout. You can hot smoke fish using flavor wood, which would be below grilling temps, but …

Jul 18, 2008 · I've looked at numerous posts on this site, as well as other sites, and there doesn't appear to be any general concensus on the temp and time for hot smoking salmon. I've seen …

Jul 17, 2013 · From what I have read on salmon, botulism is the target "bacteria" to avoid.... Looking at the pasteurization tables, everything else is taken care of at 130 deg. F, if held …

Mar 3, 2021 · My "hot" smoked Salmon is more like warm smoked. Temp starting at 125 and ending at 145. My brine is very simple dry brine of brown sugar with non iodized salt (4/1 …

Jul 16, 2007 · I do salmon alot, but smoke it on the gas grill, indirect, lowest setting, with a foil pouch of wood chips over the flame. I know by exerience of smoking salmon this way it will …

Nov 23, 2013 · I have a batch of salmon that I brined over night, took them out of the brine and put them on racks in the fridge about 6:30AM. It has been 5 hours and I have no pellicle …

Jan 18, 2024 · Hi all, First time poster. This is probably discussed elsewhere but I can't find all the info, so I apologize if it is repetition. I have a batch of cold smoked salmon, completed: 6lbs of …

Jul 25, 2015 · I will be trying out Jeff's latest smoked salmon recipe tomorrow (Sunday) - the one he emailed out a week or two ago. Details are very good in the recipe, except I don't see any …

Nov 11, 2022 · What else would be good to smoke with Salmon at a low 150 degrees and using fruitwood? 1) Most of my smoking has been for meat at temperatures of 225+ degrees. Was …

Jun 18, 2013 · Will this pretty much ruin/dry out the salmon by the time it gets to the 140-145 degree internal temp? Or should I be ok and it will just get done sooner? I'd prefer not to screw …