chips on short smoke?

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.

I also use chips on short smokes and anything cold smoked.

Thank you gentleman for your quick responses! Made sense to me, but, might have been something I was missing as well.

Worked out well, took to 140, may have been a bit much, good taste, a bit dry. Best flavor I have gotten out of salmon in a smoker.

Glad it turned out. A quick brine for 3 hours or so makes a big difference with the moisture content of the end product.

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

I have not brined in the past, and had very good results. Think I overshot on the temp. I understand the science of the brining, just not good with the timing of it...

The "white stuff" the floats to the top of salmon when you cook it? You get rid of it by brining first and then let the Pellicle form.

Next time you want some help with Salmon just stop in, there are several really good people here with it.

Alright, I will try to "think ahead" next time and do a bit of brining on the salmon! The thinking ahead is the problem...

You don't have to brine for hours and hours BUT....

If you brine and then air dry you'll get a much better end product.

Oh, and make sure, like Mr. T says, smoke it to only 135° or so.

Taking another wack at it tonight. I will hope for the best...

Worked very well, thank you very much! Brushed with some REAL maple syrup, a bit of brown sugar, left the skin on the back, and had dry brined for an hour. Washed off and dried before using the syrup and sugar. Took off at 130, very good...

quote:

Originally posted by shtrdave:
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°

Smoking meat at 100° is a very unsafe food handling practice, should never cook under the temp food should be served at.