Yesterdays smoked salmon came out purty durned perfect for me, in spite of some setbacks.
Brine:
2 c. Apple Juice
1 & 1/2 qt. water (6 c.)
Heated Apple Juice and simmered with 6 Bay leaves, 2 tsp. pepper corns. 1/2 tsp Cayenne pepper, 1 tsp. Paprika, 1 tsp onion powder.
After mix had cooled down, I added 6 smashed cloves garlic, 1 c. TQ & 4 cups of sugar. (2.c. Splenda, 1/ 1/2 c. brown sugar, 1/2 c. Maple syrup. Brine for about 8-10 hours. Rinsed, patted dry and place fish with fan on for 1 1/2 hours. Then placed loosely draped with saran, overnight.
11:30 AM placed fish in front of fan for another 1 1/2 hours.
1:30 PM Started smoker pre-heating, but had to wait for it to cool down some, before adding fish, so fish sat on counter without fan another hour, or so.
Excellent Pellicle!
4:PM - Ready to smoke... Almost!
I actually had to remove some larger lumps and open both sfb, as well as chamber lid, to get down to 120*.
Smoked one hour at 100-120* with
AMNPS, using Alder and Cherry pellets.
Fish in smoker flesh side up at 4:00 PM. Temp ran from 120* down to 95* Added some lit coals.
TBS. Can't see it? Enlarge pic, and notice difference in the grass and leaves to right of smoker. Slight hazy looking.
5:00 PM @ 140*
5:45 PM dropped to 122* - added a few lit coals.
Flipped salmon over to skin side up and insert probe. It was at 90* in thicker portions.
ALSO TENTED fish inside chamber, in hopes of controlling too much air flow.
6:30 PM @ 163* and IT at 97*
7:00 PM @ 163* and holding. 100* IT All is good so far, right?
NOPE! Went to dump and the store for 30 minutes.
(note to self... Don't Do That!) LOL
7:30 PM @ 115* IT at 100*. Added some late lit coals in a hurry.
8:00 PM @155* and IT of 104* reached.
8:30 PM @ 160* & IT of 111*, so added a few more coals.
9:00 PM @ 178* _ IT of 124*, Added two small wood chunks of Apple.
10:00 PM At 152 & IT of 135* Added 1/4 chimney of hot coals.
10:45 @ 210 and IT of 145*. Pulled from smoker and rested inside.
As they looked after removing foil tent. (taken with flash after dark.)
No, the BBQ therm is not touching the IT probe. Camera angle is all.
After flipping flesh side up again in house,
Near perfection. No super leather skin. Broke right apart with just a little pressure. Not too moist, and not too dry.
Tenting and turning flesh down midway though, seemed to do the trick!
I ate that one right away, and it was great, except it was missing some flavors that some folks have told me not to use.
I will add my flavors back to my next batch. They may have been leathery last year, but they tasted better.
I got 1 more fish, maybe 2, to do yet, if my brother gives his up to science. LOL
So Bear, and many other folks on the forum who recommend, low to medium high, rather all high temp start to finish. Hat's off to you for educating me.
6 hours or so, in smoker was total time.