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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-09-2008, 09:43 PM   #1
KSUbbq
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Question Salmon question

What is the best temperature to smoke at and best wood to use on a salmon steak?
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Unread 07-09-2008, 09:57 PM   #2
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I've only done it once. I used apple wood and tried to keep the temp around 200. Cooked until the salmon was 135 internal. It didn't take very long so keep a close eye on it.
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Unread 07-09-2008, 10:52 PM   #3
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I cold smoke for 1 to 2 hours in my electric smoker around 110 deg, then put it in the oven at higher heat with some honey/applejuice glaze and take the internal to 150 or so, it always turns out good.

I"m sure there's a better way using a regular smoker setup running at 220 deg, so I'll be listening in to see what people have to say.
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Unread 07-10-2008, 07:46 AM   #4
Arlin_MacRae
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I go 200° - 210° for about an hour (your mileage may vary - check for flakiness often).

Use light woods only - apple, pear, maple, alder, etc. Good luck!
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Unread 07-10-2008, 07:54 AM   #5
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I don't know if there is a best or ideal smoking temp, I like to stay below 180°, but I use a dry cure. Brined fish may benefit from lower temps to provide some drying action along with the smoking process. My favorite smoker is a Big Chief and I can easily hold 130° to 140°. In my Eggs or drum 175° is an average pit temp. I agree about watching the internal too, 135° to 140° is when I pull mine off.

I start with alder or apple/alder mix, then finish with some cherry. The darker pieces in the picture have had a cherry finish.
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Unread 07-10-2008, 08:46 AM   #6
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Thirdeye's bottom left picture - cedar planked is the way we've always done ours - mmmm tasty!
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