- Dec 3, 2017
- 49
- 26
Just thought I would post a note after my first run of cold smoking six filets of salmon. Smoker worked great , temperatures did not get above 70 degrees, they mostly stayed at around 61, 62 degress . Smoked the fish for 16 hours , turned out quite well, a few things I would change on my brineing time and weight I used on top of them when brineing, but over all pretty good for first run . I will add a couple of pictures to show smoker in action. Please feel free to comment.