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G Que offers a fine method of hot smoking.

Cold smoking involves smoke but no heat, or VERY little heat. You could try the open door and the lowest heat setting needed to provide smoke. The other option is a smoke device. amazeproducts.com sells several types. Ignite the chips or pellets and you'll get smoke.

In either case, place the salmon on top rack and a pan of ice just below.
Iowahawks77, Look to Cookshack for a couple of good recipes.

Karen's smoked salmon http://www.cookshack.com/store...Karens-Smoked-Salmon or

Cookshack smoked lox. http://www.cookshack.com/store...Cookshack-Smoked-Lox.

One's hot smoked, the other cold smoked. Both are delicious. The hot smoked salmon makes a delectable spread.

I've tried them both and came out with good results just from the directions given- no modifications.

I like to use apple or maple for smoke.

Good luck.
I smoke salmon frequently for dinner. My family's favorite is to coat with citrus grill seasoning by Tones. And simply throw in the smoker, use Alder wood, smoke at 250°, until the salmon reaches 150 degrees internal temperature. Pull it out and eat it up for dinner. Depending on the thickness of the filet, it takes approximately 45 minutes to an hour. Pretty simple.
I'm at this moment smoking 3 nice big Scottish salmon fillets about 1 lb. each. No brine overnight, no pellicle, no nothing. Sprinkle garlic pepper liberally on them, smoke with 3 oz. Hickory at 240 for 1 1/2 hour. Restaurant quality that friends/family can't get enough of. The easiest, most delicious salmon ever.
I accidentally bought a large skinless salmon filet yesterday. When using a dry brine, like the Salmon University recipe, would you shorten the brining time if the salmon is skinless? It seems to me that if the brine can penetrate the salmon flesh from the top and bottom, then it would take less time. Maybe four hours instead of six hours?

G Que, do I really need to use previously frozen fish with the Salmon University recipe? I do plan on getting it up to a safe internal temperature in the smoker, and the recipe mentions using fresh salmon.
quote:
Originally posted by Budge:
... do I really need to use previously frozen fish with the Salmon University recipe? I do plan on getting it up to a safe internal temperature in the smoker, and the recipe mentions using fresh salmon.


Out normal way we recommend when we're not sure? Try it both ways. Frozen and fresh. Your methods and then your taste buds will be the final deciders.
quote:
Originally posted by JRH:
I'm at this moment smoking 3 nice big Scottish salmon fillets about 1 lb. each. No brine overnight, no pellicle, no nothing. Sprinkle garlic pepper liberally on them, smoke with 3 oz. Hickory at 240 for 1 1/2 hour. Restaurant quality that friends/family can't get enough of. The easiest, most delicious salmon ever.


This method would fall into the "hot smoked" salmon technique.

Brining (wet or dry) and pellicle formation are employed for cold smoked salmon...typically sliced thin and found in Deli's and restaurant appetizer menus. I love 'em both.

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