Smoking salmon fillets

Welcome to a great forum.

I run mine to about 145 internally. I have a remote thermometer that I drop the probe through the vent hole.

Try using the search link, type in salmon and you will find lots of information.

Good Luck,

Mike

I do king fillets, around 4 lbs. each. After a 4 hour brine and 4-6 more hours to dry and form a pellicle, I smoke them for 1 hour at 160F. I then apply a honey based glaze and smoke for 1 more hour. Great results everytime.

When I'm doing fish I find this link to be a good reference: http://www.3men.com/threemen1.htm They use a cookshack as well as other smokers. Good luck-

I do the same as bbqbull and here's a link to the brine I use.

I'm smoking Kings.

http://forum.cookshack.com/eve/forums/a/tpc/f/229102888...531069254#1531069254

I found this recipe several years ago and have been using it ever since. Since getting my 009 a couple of months ago I've made 2 batches and have had great results.
Step 1: Prepare fish
Filet salmon, skin on, remove ALL bones.
Step 2: Uniform strips
Cut filets in to uniform strips ½-1" and 3-6 inches long or as long as your racks can handle. Key is uniform thickness.
Step 3: Brining
Soak in brine for 12-18 hrs. I use an Igloo type cooler and throw in a bunch of ice cubes and use something to put on top to hold the meat in the brine.
1 gallon water
1 Qt teriyaki or soy sauce
1 cup pickling salt
2lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
Step 4: Glazing
Lay the fish on cookie/drying racks, make sure they don't touch and put them in the fridge or a cold garage for about 12hrs. This method or many others will form a hard pellicle on the fish. You can sprinkle on certain spices during this if you like (cayenne, pepper etc)
Step 5: Smoking
100-120 degrees for 1-2 hrs
140 degrees for 2-4 hrs
175 degrees for 1-2 hrs
I use the longer times for thicker pieces or a large batch. I've never had a bad batch even with longer times than I should have used.
For my first batch in the cookshack I used 5 small chips (about quarter size and ¼ inch thick) of apple wood and for me it was a little to strong of smoke flavor so next time I'll probably try it with just 1 or 2 chips.

Finner - Scroll down about 10-15 posts, there is another salmon thread you should read. Lots of info there, but the 1 point I was trying to make in my post to Amy was, KIS.. Keep It Simple... in your cooking. Get a remote thermometer and pull the salmon out of the smoker once it hits 140-145 internal. Cant cook by time alone.

bob

Thanks for all of the information!