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Smoking salmon mini?

post #1 of 5
Thread Starter 
Anyone smoke salmon on the mini? If so can you give me an idea on ways to make it possible and your technique??
post #2 of 5
Are you looking to hot smoke it or cold smoke it? It is possible but need to know more about what you're trying to accomplish.
post #3 of 5
Thread Starter 
I have ampns and i cold smoke cheese every now and then.

I would be up up for either or but more than likely hot smoke just to be on the safe side with salmon.
post #4 of 5
Main thing with hot smoking salmon is DON'T OVERCOOK IT!! Unless you're making jerky. I like low and slow for salmon, 225°-250° for a few hours until it hits 145° internal temp. If it starts squeezing out proteins (white globs on the surface) you're too hot.

Since you're set up for cold smoking, look up Bbally's smoked lox recipe. Its absolutely fantastic.
post #5 of 5
Like MD said if hot smoking don't over cook it. I like to run my smoker around 170-180 for hot smoked salmon. This can be done in a mini using a small amount of charcoal.
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