Going ot try to smoke salmon and possibly cheese, any advise?

I do not smoke cheese and salmon at the same time because the temps are different, and because I wouldn't want the cheese absorbing any salmon odor (not that it shoudl be that much of an odor, really).

I do a dry brine, just sugar and salt, sprinkle it on both sides of the salmon, then wrap tightly and let that cure for 18 hours. Then I let that air dry to form the pellicle in my Exclaibur dehydrator, but just under some air (like a fan) for a couple hours will be fine. I smoke salmon from between 140-180, preferably starting low and finishing high until the salmon hits 140 internal. Sometimes I will smoke low at 140 for about three hours and then finish them off in my Excalibur at a higher temp like 180 to get a little more drying action, but that is not at all necessary.

Cheese does best at room temp or below. I have always had trouble with cheese starting to "sweat" once it hits 80* or higher, and that ruins the texture of the cheese when that happens. I prefer really cold temps, like 40 (like the fridge temps). I give the cheese smoke for about 2 hours, but no more than 3 hours. For many folks (myself included), three hours can sometimes produce too smokey of a cheese, and the magic seems to be around 2 to 2-1/2 hours from my experience.

Two brethren have GREAT posts and info. Gore and Thrideye! I use the dry brine sugar/salt ratio that Gore uses, but I use some of thrideye's methods as well, so I do a bit of a hybrid approach. Both are excellent, you can't go wrong with either way.

Do a search for Gore's threads with Salmon in the title, then go to Thrideye's blog for his salmon tips.

Good luck!:thumb:

This is more or less what I usually do now for warm smoked. I do it this way because it is fast and easy. It takes me roughly 5 minutes the night before to prep, then another 5 minutes prep before the smoke.

http://www.bbq-brethren.com/forum/showpost.php?p=2183418&postcount=37

Lately, I've had extra time and been keeping the temps lower and smoking longer.

I do the same cure for cold-smoke, but use my offset and keep the temps way down. I would like to stress that this is one of the easiest things to do. I've made this probably close to 100 times, using widely varying techniques, and it ALWAYS comes out.

^^^^^ Does this also work for salmon nachos?

I would smoke the nachos separately, then add the salmon at the end.