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SM25 platform. I have a large quantity of rainbow to smoke from a neighbor, big ones, almost the size of a small salmon. I have done many batches of both salmon fillets and trout chunks, generally using Mr T's brine and directions with fine results. . My question is, can I do two batches in a single day. My concern is that in the startup process, the SM25 gets up to 220 degrees or so to get the smoke flowing, and with a cold smoker this can take awhile. Running a second batch with the smoker already heated up means much less time at that smoke generating temperature. So do I run the risk of not getting smoke in the second batch?

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I have found with my SM066 that if I put a full load of salmon (about 6 lbs) in by about 11:00 am (at 200F, no preheat), they are done and out by about 12:30 pm, and I let the smoker cool down for cleaning the same afternoon. I could easily start another batch (but never have) by around 3 - 4 pm, with smoker well-cooled. I'd go for it, planning as if the second batch was independent of the first. Just see that your smoker is not still above about 80F when you put the second batch in. Good luck.

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