i have a skinless salmon i am going to smoke today i am going to use foil should i make a boat or foil the hole rack i have a 008 if ido foil hole rack i should poke holes thanks for the help
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Skinless is tough, so I'll make big chunks and just make a little sliver of foil to fit it. Turn the salmon 1/2 way through the smoke. Holes are fine.
If you'll be doing a lot of skinless, get the seafood shelves. The grates holes are very small.
Also, don't over cook it. I take mine off somewhere between 145 and 150.
If you'll be doing a lot of skinless, get the seafood shelves. The grates holes are very small.
Also, don't over cook it. I take mine off somewhere between 145 and 150.
i like the skin on but all sams had was skinless this time this is my first salmon i am going to use apple wood and cook abot 1hr i will let you know how it comes out
From time to time Walmart has "wild coho salmon" weighing about 5 lbs. They have it maybe twice per year.
The wild sockeye I get at CostCo is unbelievable. Very seasonal however, that is why I have almost 18# vacbagged in the freezer. Smokes up nice and much better than the Atlantic that is most available through out the year. I was at Sam's a couple of days ago and they had Atlantic, and the label said "color added"...not for me, I'll freeze the beautiful red and wait for the next season. Stock up when you find the good stuff.
Rob
Rob
I don't smoke much fish, but I had a lady at work ask for some smoked salmon for her husband. Cost was important to her, so I got frozen fillets at Sam's. They were cut in chunks about 1 1/2" wide.
I smoke on a 100, and am saving for the new IQ controllers so cost was important to me, too. I don't smoke enough seafood to afford the racks. I did have two pizza pans with holes in the bottom that would fit in the FE100. I brushed with olive oil, rubbed with Tones rosemary/garlic seasoning and put the 100 on smoke. It ramped up to about 140 then dropped off to about 98. At one hour they were done. Seeled two chunks per pack using a Foodsaver, and they think I'm a chef.
I smoke on a 100, and am saving for the new IQ controllers so cost was important to me, too. I don't smoke enough seafood to afford the racks. I did have two pizza pans with holes in the bottom that would fit in the FE100. I brushed with olive oil, rubbed with Tones rosemary/garlic seasoning and put the 100 on smoke. It ramped up to about 140 then dropped off to about 98. At one hour they were done. Seeled two chunks per pack using a Foodsaver, and they think I'm a chef.