Salmon Smoking Time - Jeff's Latest Recipe

Discussion in 'General Discussion' started by pianov, Jul 25, 2015.

  1. I will be trying out Jeff's latest smoked salmon recipe tomorrow (Sunday) - the one he emailed out a week or two ago. Details are very good in the recipe, except I don't see any reference to how long the smoking step might take. He does state to smoke it until the internal temperature of the salmon is 130 degrees, but for planning purposed, I'd like to have some idea how long that might take.

    I've smoked salmon previously, but never at such a low temp. My filets are small - only a tad over a pound each - probably about a half-inch thick. 

    I'm guessing maybe two hours? Anyone have a more experienced guess? Jeff?


    Terry on Tampa Bay (will it ever stop raining?)
  2. delbbq

    delbbq Fire Starter

    What temp.are you going to run the smoker? 
  3. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Your Salmon , done at Jeff's instructions , will be done in less than 2-3 hrs.

    Be sure to send Q-view.

    Have fun and . . .
  4. oldschoolbbq requested:

    "Be sure to send Q-view."

    Sorry, I'm a bit of a newbie - what is Q-view?  And thanks for your response.
  5. 160 is target.
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Qview= Post photos.
  7. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    To post pics in the reply box you will see.

  8. After reading Jeff's recipe for the eight time, I now do see that right up there at the start he suggests a 4+ hour cooking time. But that is for a filet that is 2 to 3 pounds. Mine is only just over a single pound, so it is going to be much thinner and thus cook faster. I'm going to plan on about two hours cooking time. I'll be difficult for me to keep the temp down at 160 anyway - I've never done that before - seems that typically about 200 F is as low as I can keep it - but then again, I'm a bit of a fire bug and always build a huge fire. I'll try a very small fire this time - maybe cut my logs in half.

    And FWIW, I have a masonry smoker with a side firebox, so the smoking chamber only gets indirect heat/smoke.
  9. Oh, oh, oh - a picture of the bbq! Okay, I get it now. I'll try my darndest. There will be several hungry vultures circling around me when it is done........
  10. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

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