Fast Eddy's Salmon Recipe

I haven't ever smoked salmon, but Smokin' reminded me once that when I posted a question that had reference. Members were to lazy to look it up, to post so everyone could see.

So I thought I would help out. fast eddy salmon

Glad to see your enjoying these fine CS smokers.

Thanks for the fast reply Cal. This is the recipe I was referring to, but as you can see from Fast Eddy's recipe instructions:

"Smoke setting for 1 hr and turn up to 250 for 20-30 minutes or till fish flakes nicely with a fork."

It's not giving me (a new guy to smoking) a good pucture of what "smoke setting for 1hr" means or what a good target fish temp should be.

I'm just looking for a little help with what others have experienced. Start temp of the smoker, cook temp of the fish, etc...

Thanks!
Duane

I always start my salmon with a cold smoker. I suggest using a meat probe and not cooking beyond 130 degrees. Give Andi's Kippered Salmon a try sometimes; it isn't sweet. I usually set the CS temp to 190 and it takes about an hour and 45 minutes to cook.

Also, be sure to let the salmon dry and form a good pellicle before smoking.

db

I just got an AQ this weekend and did some 1 inch salmon steaks. I brined for 4 hours and rinsed off with water. I used the temperature probe set to 140 degrees with one alder chunk. I cooked at 190. It took about 2 hours and was excellent.Nice dark mahagony color and moist.i have alot of experience with fish on a WSM. I think the mistake that people make with fish is smoking to too high of a temperature. At 150 or above, because of the residual cooking after taking the fish off the smoker, it becomes overcooked. i never go above 145.I suppose that you could be successful cooking fish at 250. One thing that was apparent from the other test smokes that I did last weekend (whole chicken and BB ribs), is how humid the smoker gets.That plays to your advantage when doing fish.

Thanks a bunch guys - this is the info I was looking for! Much appreciated!!

Regards,
Duane

I've used Fast Eddy's recipe a number of times. He starts his at a lower smoke setting then kicks it up to 250* for the last 20-30 minutes. As others have posted here, set smoker to 190*-200* till fish hits 140-145*. Delicious. Enjoy.

Thanks Pags - I actually found Fast Eddy's recipe from your forum post (Thanks for that!).

So I have my 2 large slabs of salmon just now placed in the marinade and they will sit there over night - I don't guess it will hurt to marinade longer - we'll see.

I plan to let then air dry in the fridge until tomorrow evening before smoking.

I'll post my results.

Thanks again for the comments - this forum is great!
Regards,
Duane

Let us know how it goes. I'd be concerned with an overnight marinade as it might take on too much of the salt from the soy sauce; you might try rinsing well and pan searing a small piece to check on the salt level. If you do find it salty just rinse and soak in cold water for a while.

Try taking to the internal temp of 130 when you cook. I find that this is much preferred with good quality salmon rather than over cooking to a higher temp. You can always sample at the 130 and go for more if it is not to your liking.

db

That recipe is for a FEC100 (that's why the start on "smoke") your smoker doesn't have a smoke setting.

The issue is how much smoke do you want on it, and what kind.

Put it in a cold smoker and you'll get a blast of the initial smoke which I personally don't like. Too much of that initial smoke leads to oversmoke/creosote

quote:

Originally posted by SmokinOkie:...

Put it in a cold smoker and you'll get a blast of the initial smoke which I personally don't like. Too much of that initial smoke leads to oversmoke/creosote

Since you bring up the issue of creosote, given the very small amount of wood used in a CS it seems that if the wood is properly dried that there may ‘potentially’ be a minimal exposure to creosote from the wood. Wouldn’t it be more likely that creosote in a CS is most likely due to an excessive buildup on the walls of the smoker combined with the moist environment that would contribute to the creosote exposure; and this would have a greater impact as the smoker walls get heated later in the smoking process whereas the wood smoke is in the early stages?

Maybe that explains my "possessed " smoker that continued smoking with the wood box removed.

Actually, I think the build up helps. It is the seasoning we all want. Like a pipe, cast iron skillet, stone cookware, the seasoning helps with the smoking/cooking process. It may mean a well seasoned smoker requires less wood to produce a good smoke flavor to avoid over smoking.

Yep,you may find some folks cook poultry,or fish fillets,without adding any more wood.

quote:

Originally posted by TN Q:

quote:

Originally posted by SmokinOkie:...

Put it in a cold smoker and you'll get a blast of the initial smoke which I personally don't like. Too much of that initial smoke leads to oversmoke/creosote

Since you bring up the issue of creosote, given the very small amount of wood used in a CS it seems that if the wood is properly dried that there may ‘potentially’ be a minimal exposure to creosote from the wood. Wouldn’t it be more likely that creosote in a CS is most likely due to an excessive buildup on the walls of the smoker combined with the moist environment that would contribute to the creosote exposure; and this would have a greater impact as the smoker walls get heated later in the smoking process whereas the wood smoke is in the early stages?

Nope, without threadjacking, I meant it just like I said. The initial (gray) smoke is what carries all the impurities. The impurities will settle on the food as well as the walls.

It's a FINE point about smoking, but my preference is for clear/blue smoke, not white/gray smoke for the reason above. 1/2/3 ounces can still create creosote building, it's really up to the individual wood pieces. And given what we've seen over the years, some people getting that nasty taste after just a few oz, it's likely the cause.

That's also the reason I want people not to soak wood before smoking.

If we need to discuss to clarify, start a new thread over in Wood and we can sort it out, I'm trying not to threadjack a new users thread

Hey SmokinOkie - no worries on your comments to my post, this is a very interesting topic.

So I do plan to hot smoke my salmon in my AmeriQue this evening and I would like your opinion as to how you would approach this smoke job...

Please provide me with some instruction and I will be happy to document my results here on the forum.

Better yet, I have 2 identical slabs of salmon marinated the exact same way. I could put one in the cold smoker and one in the smoker once it gets up to steam and we can taste test the results. What do you guys think about that idea?

So if I preheat the smoker, what temp should I set it on and what temp should I get the smoker up to before putting the salmon in?

Thanks for everyones comments!
Regards,
Duane

I'd like to know if you notice a difference. Keep it simple. Set the smoker to 225*. Place one salmon in the cold smoker and the other when the smoker gets to temp.

I wouldn't ever marinade fish for more than 4 hours unless it is 2 inches thick or more.Air drying overnight in fridge is fine. Remove fish after smoking anywhere between 130 and 145. I would try rare at 130 nd also medium at 140 and see what you like best.Let it rest for 15 minutes. It's great an idiot proof. I say that cause I am a bonafide idiot!!

Hey Guys - I put the first salmon in straight out of the fridge into the cold smoker - I used one small piece of pecan and one of apple (I like these two flavors together).

I let the smoker get to 220 and then opened her up and placed the second salmon in.

I'm using probes on both salmons.

The only difference is the first salmon is on shelf #3 (from the bottom) and the second salmon is on shelf #2 (closer to the heat element). I hope this doesn't make too much of a difference.

I'll let you know how they come out.

Regards,
Duane

Salmon Test is DONE!

Interesting, the second salmon was put in when the smoker was at 220 and was placed on one rack lower than the first salmon and they both hit 143 at the same time.

So for the results...

SmokinOkie is right - the first salmon placed in a cold smoker is a bit stronger than the one placed in a pre-heated smoker.

The wife and I both think I cooked the salmon too long - live and learn!

Both are great tasting. I think I like the second salmon (pre-heated smoker) was better.

I will post photos later.

Thanks again for everyone's comments - my wife thinks I'm a great salmon cooker - let's not tell her it was all the smoker.

Thanks,
Duane

sounds like you had success.

you don't say how long it took the smoker to come to temp before adding the 2nd fillet. Did you record the total smoke time for each?

Everyone is different on the final internal meat temp that they prefer for salmon. I prefer more on the medium side for salmon fillet and remove the meat when the internal temp hits 127. With a little bit of carry over that is perfect for me. Experiment to find what works best for you.

db

You are right TN Q - I will work with the internal temp, for sure will cut it back. All an all it turned out pretty well. Things I will do different next time:

1. Shorter marinade time - I do taste a little salt in this batch.
2. I will pre-heat the smoker when cooking fish - I agree with SmokinOkie, the fish has a smoother smoke flavor.
3. I will use less wood - maybe stick with pecan.
4. I will probe and cook to an internal temp of about 130ish.

Here is a photo of the salmon that was put into the cold smoker:

Here is the photo of the salmon that was placed in the AmeriQue that was pre-heated (with wood in the box) to 220:

TN Q - Sorry I missed answering your specific questions...

I set the smoker to 225 and placed the first salmon into the cold smoker, probe temp set to 140.

I let the smoker get to 220 and then placed the second salmon into the smoker, also probe temp set at 140.

The first salmon was placed on the higher middle rack and the second salmon was placed on the lower middle rack.

Both salmons reached 140 internal temp at the exact same time - the second salmon being closer to the heat could be the reason for this.

I didn't track the time like I should have, I just watched the temps closely. If I had to giess I would say start (cold) to finish about an hour and 45 minutes total.

We let the salmon sit for about 20 minutes before eating.

I hope this info is helpful.
Thanks again for all the help!
Duane

Super simple and amazing:

5 salmon filets and one halibut filet.

3 mens fish brine for 2 hours. Dusted with light brown sugar and let set to form the pedicle for 1 hour.

AQ Smoker set at 190, remote probe set for 145. about 1.45 hrs total, amazingly yummy.