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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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07-11-2020, 11:57 AM | #1 |
Full Fledged Farker
Join Date: 08-13-14
Location: Pittsburgh, PA
Name/Nickname : Bruce
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Woods for smoking salmon?
After doing a Boston butt, several eye of round roasts, chicken wings, and a brisket for the 4th, my wife wants salmon on the smoker.
This will be my first go for a hot-smoked salmon. What wood or wood combinations are compatible for this? Thanks in advance! |
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07-11-2020, 12:01 PM | #2 |
somebody shut me the fark up.
Join Date: 05-28-14
Location: Streamwood, IL
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I like cherry if you have it. Seems to enhance the red color and not overpowering. But something light, alder, maple, pecan maybe...
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Thanks from:---> |
07-11-2020, 12:13 PM | #3 |
Babbling Farker
Join Date: 12-27-17
Location: State of Denial
Name/Nickname : Bruce
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Alder and/or apple are my favorites for fish of any kind.
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07-11-2020, 12:24 PM | #4 |
Babbling Farker
Join Date: 11-15-13
Location: West Linn, OR
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I like alder.
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07-11-2020, 01:10 PM | #6 |
Full Fledged Farker
Join Date: 01-29-20
Location: Kent Washington
Name/Nickname : Charles
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Up here in the PNW we smoke a lot of salmon, alder is by far the most used wood. If unavailable any fruit wood is good also. Of the fruit woods my favorite is apple.
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07-11-2020, 01:21 PM | #7 |
is one Smokin' Farker
Join Date: 10-26-14
Location: Somewhere, somehow
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I've found that ash gives a nice flavor to fatty fish like salmon and tuna. Should be plenty of EAB-killed ash around Pittsburgh right now. I bet if you hit up a local firewood seller, they'll have a load with some ash in it.
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07-11-2020, 05:01 PM | #9 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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So, you are hot smoking a fresh fillet, not hot smoking salmon you have dry cured?
I like cherry, or a pecan/cherry blend. On fresh fish, I take my internal to 135° and sometimes remove it from the smoker for 5 minutes to see what the internal does. Around 140° internal is my preference for fresh... a little higher for cured. Once you see the albumen (the white protein) it's close. If you wait for it to be "flakey" it's overdone. This fillet was cured, hence the lower pit temp.
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07-11-2020, 09:53 PM | #10 |
somebody shut me the fark up.
Join Date: 03-17-12
Location: Shreveport, Louisiana
Name/Nickname : Mike
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Cedar planked here.
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