Has anyone done say, trout, or white fish in the pit barrel using the hanging method?
Smoked white fish
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My brother wanted it on the rarer side, so I would say an hour and that might be pushing it. For salmon especially all I was really trying to was get the smoke/flavor onto it. It was not an attempt to cure or cook the meat...Its one of those things that a personal preference for me, mostly because it was being served as an appetizer to Easter, not as part of a dish/entree... An hour at 250/275 might be a little too much if you get a really good smoke going...
FYI....here is their cedar plank salmon