Salmon fillets

[johners]

So, I smoked up some Salmon fillets today on my Model #2 - first attempt at smoking fish. Set the smoker to 165'f with 2oz of wood in a chunk. The temp of the salmon rose fairly quickly until about 120'f or so, then slowed down dramatically. After about 3+hrs or more the temperature was reading 143'f, but didnt appear to be climbing any higher - not much steam/smoke was coming out of the smoker, so I decided to check on them. They looked a bit tough and overcooked, so I pulled them. They were indeed a little dry/overcooked. Not sure if I did something wrong or not? If I cedar plank smoke these same fillets on a grill they come out nice and juicy. Additionally, the block of wood was charred but not burned all the way to ash - probably about half of it was remaining. Perhaps I should have used chips or broken up the single chunk?

 

[NDKoze]

For low temp smokes, I would use chips. Or at least chop your chunks down into smaller pieces.

I would also put your wood toward the back if your smoke box as it is hotter toward the rear of the smoke box.

 

[jcboxlot]

Tuna steak in on the list.  Recipe I found said 250 degrees for 30 or 40 mins. (I guess you can eat tuna undercooked) sushi.  If I screw up. 

Quite the opposite of 3+ hours at 160.   

Did you try again at a shorter time period? 

John