The problem is that they were done way before we want to eat them. Any suggestions would be appreciated
There wer two fillets, not rel thick and combined they weigh about 2 1/2 pounds.
Selli, morning.... Sounds a bit quick to me.... Are you sure of the smoker temps... Did you check the thermometer calibration ???? Factory therms are notorious for being wrong.... If the therms are correct, you have new guidelines for cooking salmon fillets... Check the temps at the grate level where the fish is cooking... Dave
Yes, a digital probe stuck in the thickest part of the meat. But I must ask when you say fillet on a plank, is this in a smoker or a regular BBQ?. I have done Salmon Fillet on a cedar plank numerous times on my charcoal or gas BBQ and it would normally take 30+ minutes.
Selli, evening... A digital probe therm will work well..... check the probe to see if it is OK for temp reading... boiling water works.... then set the probe near the smoke chamber therm and see if they read the same.... when cooking food, set the probe at the same level or even next to the food.... sometimes the chamber temp and the meat level temp are different.... make notes and adjust accordingly.... If the smoker says 160 and the meat level temp says 180, lower the smoker temp to 140 ish so the meat will be at 160 ish... Dave
This may be a bit fast but consider the thickness and weight of each piece in the timing. In this thread, post #9, by MikeBham is some good info on Fish Brining and Smoke Timing...JJ