salmon

[CarlZ]

I made some salmon for friends this weekend, put dry rub on it, skin side down in my #1 at 160 degrees for about 2.5 hours. It came out very moist and only lasted minutes. Used 1 small chunk each of sugar maple and pecan for the smoke. Since fillets can vary so much in thickness I'd suggest checking after an hour and a half to monitor moistness and don't let it get dry on you. Enjoy!

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[Pork Belly]

Without pictures It's just a fish story.....

Seriously though, glad you had a good meal.

[Smokster]

Hey Carl, great to hear that it turned out well for you.  I have always been curious about smoking salmon, do you find that any meat smoked afterwards picks up any traces of the salmon scent?

[CarlZ]

I haven't cooked anything else since the salmon, but I cleaned the racks and can't detect any fish odor in the smoker. Will see and let you know if next smoke is "fishy".

[Walt]

I have cooked seafood (including salmon, redfish & lobster) about 10 times now & dont have any residual seafood smell.  I have never cleaned the inside with any cleaner, only a paint scraper.

[Smokster]

Guys, Thanks for your feedback.  Good to hear that there is no residual taste during the next smoke.  I always wash my shelves after each smoke.  I see salmon on my dinner plate in the near future.

[tbcop-is-smokin]

Salmon is on my list....Get some Pic's next time
Tony