First Smoke

[Master-Hack]

First smoke was king salmon.  Not a traditional smoke as a snack though.  A light EVOO coat to hold the seasoning which was an Italian rub with a small amount of fine pepper flake.  Apple chips on the chip tray for an hour at 185 then removed it & finished in the oven at 350 to an internal temp of 145.  Next time I'll pull it out at 140.  It wasn't dry but would like it a little more moist.  The end product had a subtle smokey flavor that didn't overpower the fish.  It was instantly devoured.  Very pleased with the model 2.  We'll be out for the weekend but home in time to do some baby backs on Monday.  Drooling already.

 

[NDKoze]

I have smoked quite a bit of fish, but by no means any type of expert. But, I am curious why the move to the oven? Couldn't you just leave it in the smoker until it hits 140?

 

[Master-Hack]

Just looking for a hint of smoke flavor.  I like a lot but the wife - not so much.  When I go for a snack type of smoked salmon, I go all the way & finish in the smoker.  Probably could have used less chips and skipped the oven but my old maverick internal temp probe quit recently so I used the one in the oven.

 

[NDKoze]

Thanks for the update. That makes sense.

 

[drains]

How much did that piece of salmon weigh before smoking?

 

[Master-Hack]

1.15 lbs.  Not sure when it was done but I know I weighed a bit more.  @ $23 per pound, I didn't want to screw up too bad with my first smoke on the model 2.

 

[RG 2.0]

Welcome to the forum and that is a heck of a way to get started! It looks excellent