Reply to "PICS Andi's Kippered Salmon"

tnqMember

I've found that using 180 smoker temp works fine; I just preheat my AmQ to get the smoke going and then release some of the heat as I put the salmon in to smoke; the smoker will then hold the 180 setting. As far as the proteins and fats that 'weep' to the surface, a good pellicle will minimize this. I agree it isn't really a big deal but this 'weeping' does tend to dry out the salmon if it gets excessive.

10/24/1111:22 AM

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