I have a three pound filet cut into four sections...smoked it without wood for a half hour after brining in the Hi Mtn brine...it has been in there for a half hour more with apple wood...how long should it generally take?

I don't want to risk opening the door in lieu of longer cook times...but want a good smoke...does it take an hour, or 2?

I think Andi is one of the resident experts on Salmon, but I did a small batch recently (using the 3Men method) and each filet was about a pound and I smoked 'em for two hours.

Check out 3 Men Fish Smoking

It WAS that quick...I just checked them ten minutes ago, at the two hour mark...FANTASTIC. Internal temp was just right, color and finish, as well as texture, perfecto!!! Thanks for the help...it turned out awesome. Now I guess I let it cool, and wrap in celophane and pop into the fridge...I know, get a vacuum sealer... I will as soon as I get the cashola. Thanks much for the help

If you have a half a filet you don't know what to do with Try that Salmon Spread recipie I posted a week or two ago. It came out really good!