Adding smoke

Are you hot or cold smoking your salmon?

Which smoker are you using? Do you have a heat baffle? I can guide you better with your answers.

Yes, sorry for the lack of info. I am using the SM025 and I am hot smoking. I don't believe the SM025 has a heat baffle but I could be wrong.

The heat baffle isn't standard, it's an accessory you can order from Cookshack for cold smoking.

I would use a 2 oz chunk of wood...set a temp of 225...get the wood smoking well and add your salmon. Be sure the heat elements are making contact with the bottom of the heat pan.

quote:

Originally posted by WayneB:
The heat baffle isn't standard, it's an accessory you can order from Cookshack for cold smoking.

Seems someone on the forum once suggested that a grill covered with aluminum foil can act as a fairly good heat shield. Have not tried it myself, but wanted to pass the suggestion on for those who might want to try it.

quote:

Seems someone on the forum once suggested that a grill covered with aluminum foil can act as a fairly good heat shield. Have not tried it myself, but wanted to pass the suggestion on for those who might want to try it.

I've tiried it on the SMO45 doublecwrapped the lower grate with 2 layers of foil and a tray of ice directly on top of that. WORKED GREAT. Just bought the cold baffle but only got to use it once for cheese, not salmon. Will be difinitely trying both cold and hot smoked salmon after recouperating.

check the Cookshack recipe file for smoked salmon- the cold smoked is excellent.

Here's the thing, it's all about fire management, something we forget since you don't have to much in this device.

Wood (logs, chunks) need more heat to ignite. With a burning element that cycles, you need more/higher temp for it to cycle more.

IF you low temp smoking, keep the above in mind.

for cold smoking, chips, sawdust and pellets work better because they ignite at lower temps.