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Smoking Salmon

post #1 of 4
Thread Starter 

I just recently acquired a top loading little chief smoker.  I have a dry brine down pretty pat that turns out spectacular (if I may say so) over briquettes and chips, but how long should I leave it in the little chief smoker?  TIA

post #2 of 4

:welcome1: ....   I cook my  salmon to an internal temp (IT) of 140....   Doesn't dry out at that temp.....

post #3 of 4
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

welcome1.gif  ....   I cook my  salmon to an internal temp (IT) of 140....   Doesn't dry out at that temp.....
post #4 of 4
Thread Starter 
Thanks
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