cold smoke salmon

coreyd · 10-10-2011, 07:03 PM

got a question for all of you, tried cold smoking a salmon, my set up is a uds, and i added smoke daddys smoker to it. how long are you smoking these, i know i did this WAAYYYY to long. On a side note tried albacore yesterday, 3hrs at 190 and it turned out super. thanks for the advice

Hoss · 10-10-2011, 09:19 PM

Quote:

Originally Posted by coreyd

got a question for all of you, tried cold smoking a salmon, my set up is a uds, and i added smoke daddys smoker to it. how long are you smoking these, i know i did this WAAYYYY to long. On a side note tried albacore yesterday, 3hrs at 190 and it turned out super. thanks for the advice

All I know is THIS guy is a MASTER!

http://playingwithfireandsmoke.blogs...-trout-or.html

Gore · 10-10-2011, 09:35 PM

^^^

I smoke salmon almost every week. At 190*, you're warm smoking it. I usually bring the IT up to about 145*. My wife likes it drier, so she prefers about 150*+. At that temp, I would expect it to take about 2 hours, depending on thickness, starting temp, etc. Although I've simplified it somewhat, this is more or less what I do:

http://www.bbq-brethren.com/forum/sh...ad.php?t=97010

Blackened · 10-10-2011, 09:48 PM

I second the thirdeye method.. I'll smoke mine for about 3 hours or so to 145* in my electric Big Chief box smoker

Hell Fire Grill · 10-10-2011, 09:57 PM

Quote:

Originally Posted by coreyd

got a question for all of you, tried cold smoking a salmon, my set up is a uds, and i added smoke daddys smoker to it. how long are you smoking these, i know i did this WAAYYYY to long. On a side note tried albacore yesterday, 3hrs at 190 and it turned out super. thanks for the advice

If your making nova lox, or something similar to it, a couple hours of smoke will be enough for a nice smokey flavor. I have smoked it for up to 12 hours and the smoke was overpowering the flavor of the fish.

coreyd · 10-10-2011, 10:30 PM

Quote:

Originally Posted by Hell Fire Grill

If your making nova lox, or something similar to it, a couple hours of smoke will be enough for a nice smokey flavor. I have smoked it for up to 12 hours and the smoke was overpowering the flavor of the fish.

yup did mine for 12 hrs....i just about had to lick my ass just to get the taste out of my mouth, thanks for the advice ill try the next cold smoke for a couple hrs

Fishhook · 10-11-2011, 07:08 AM

These are great methods, but they are not true "cold smoking" Cold smoking is at very low temps under 100* and it takes a full day or two to smoke fish, and days to weeks to smoke meat. It usually requires a different smoke setup in order to keep temps low enough. In the old days they rarely smoked meats in the dead of summer because you couldn't keep the temps low enough.FWIW

Billie · 10-11-2011, 08:15 AM

Just like Fishhook says...cold smoking takes place at a temp of about 86°F go above 100°F and you'll be cooking your meat. Not to say that hot smoking a piece of salmon isn't tasty, but I prefer mine cold smoked...

10-10-2011, 07:03 PM	#1
coreyd Got rid of the matchlight. Join Date: 07-19-10 Location: San Mateo, CA Downloads: 0 Uploads: 0	cold smoke salmon got a question for all of you, tried cold smoking a salmon, my set up is a uds, and i added smoke daddys smoker to it. how long are you smoking these, i know i did this WAAYYYY to long. On a side note tried albacore yesterday, 3hrs at 190 and it turned out super. thanks for the advice

10-10-2011, 09:35 PM	#3
Gore somebody shut me the fark up. Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods ... and Nazis Downloads: 0 Uploads: 0	^^^ I smoke salmon almost every week. At 190, you're warm smoking it. I usually bring the IT up to about 145. My wife likes it drier, so she prefers about 150+. At that temp, I would expect it to take about 2 hours, depending on thickness, starting temp, etc. Although I've simplified it somewhat, this is more or less what I do: http://www.bbq-brethren.com/forum/sh...ad.php?t=97010 __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD*? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1"

10-11-2011, 07:08 AM	#7
Fishhook On the road to being a farker Join Date: 09-02-09 Location: Maryland Eastern shore Downloads: 0 Uploads: 0	These are great methods, but they are not true "cold smoking" Cold smoking is at very low temps under 100* and it takes a full day or two to smoke fish, and days to weeks to smoke meat. It usually requires a different smoke setup in order to keep temps low enough. In the old days they rarely smoked meats in the dead of summer because you couldn't keep the temps low enough.FWIW __________________ 500 gal. Carnivorous Spirit tank smoker, 22.5" weber, UDS, 1 gas weeny warmer

10-11-2011, 08:15 AM	#8
Billie Got Wood. Join Date: 09-20-11 Location: Belgium - Limburg Downloads: 0 Uploads: 0	Just like Fishhook says...cold smoking takes place at a temp of about 86°F go above 100°F and you'll be cooking your meat. Not to say that hot smoking a piece of salmon isn't tasty, but I prefer mine cold smoked... __________________ OTP 22.5". Mini Smoker. 16" Cheapo Offset smoker. 22'' Selfmade TDS. DIY PID Controller

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10-10-2011, 09:48 PM	#4
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	I second the thirdeye method.. I'll smoke mine for about 3 hours or so to 145* in my electric Big Chief box smoker