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I use chips all the time on short or very low temp cooks. I smoked a chuck roast this morning for an hour at 100° and then sealed up and in to the Sous Vide cooker and used cherry chips for this, and they worked very well. I have an old smokette I just make sure I put them where they don't fall through the holes, sometimes I lay a small piece of foil in the try and put them on.
Glad your salmon turned out good for you. I normally brine mine for 12 - 16 hours, mostly for convenience. Because of the short cook time, I like to use a couple ounces of chips in the 066 as chunks take longer to get a good smoke. Set temp is 200°, when the IT of the thickest piece of salmon reaches 135°, I turn the smoker off. The carryover will take it to the desired 140° for 30 minutes. This produces a nice finger food product that works well with crackers or used in dips.

Tom

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