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Smoked Salmon 18-hr. @ 170*

Ross in Ventura

Ross in Ventura

is One Chatty Farker
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Ventura, California
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Started out clean I always use a Turbo Grate
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RO lump and Apple and Cherry wood
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More
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And more
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Pit Viper setting
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Putting the MAPP torch to it
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Platsetter feet up, grid with water pan, and raised grid wiped with Grape Seed Oil
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Everything reading 170*
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Getting ready for the overnight portion of the cook
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Pulled @ 18-hrs.
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Vary tasty

Thanks for looking

Ross
My Blog:http://grillingandsmoking.blogspot.com/
 
Last edited:
looks dang good Ross. Nice job! Those are nice fillets.
 
Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?
 
jgarofalo said:
18 hours seems like a long time. No? Am I wrong about that?
Click to expand...

Bushwacker said:
Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?
Click to expand...


Ross, I was going to ask the same question. 18 hours seems way too long?

I usually only do mine about 4 hrs. Comes out moist and smoky.

Have to say it looks real Yummy
 
Beautiful looking salmon Ross! You have all the best goodies for your egg. I especially dig that table.

I built the cold smoker rig à la Naked Whiz last weekend (http://www.nakedwhiz.com/coldsmokingcan/coldsmokingcan.htm) as I am gearing up to cold alder smoke some salmon this summer.

They finally opened back up salmon season here in N. Cal so I have my fingers crossed that there will be some wild fish hitting my egg soon. I have a good friend across the bay who keeps telling me to use farm raised salmon for smoking because the higher fat content but after seeing an example of how they are raised it will be wild for me.
 
jgarofalo said:
18 hours seems like a long time. No? Am I wrong about that?
Click to expand...

Bushwacker said:
Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?
Click to expand...

Chef Jim said:
Ross, I was going to ask the same question. 18 hours seems way too long?

I usually only do mine about 4 hrs. Comes out moist and smoky.

Have to say it looks real Yummy
Click to expand...

In Alaska, I often smoke my salmon for 24 hours between 150-175*.

It really depends upon what you want your final product to be. I smoke my salmon with 'preservation' in mind (often refered to as 'squaw candy'). The texture is quite a bit firmer and the brine is fairly strong as well.

My kids love the dried out tail pieces.
 
MRI_Guy said:
In Alaska, I often smoke my salmon for 24 hours between 150-175*.

It really depends upon what you want your final product to be. I smoke my salmon with 'preservation' in mind (often refered to as 'squaw candy'). The texture is quite a bit firmer and the brine is fairly strong as well.

My kids love the dried out tail pieces.
Click to expand...
This is just a straight 18-hr. smoke, no brine

Ross
 
Nice looking there!
If you like Lox and bagels, you should definitely try using your smoked fish in place of the lox. Way more flavor, everyone that has had it agrees.
 
That looks great! I've never smoked fish. I would love to hear more on the 18 hour timing. Is that more for flavor, texture, or both?
 
Ross, looks great. What are the pictures 5 and 6 from the top (just above the torch lighting)?

Thanks
 
Beautiful salmon Ross.. nice job! :thumb:
 
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