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idahopz
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  • question i have for you is, i have a manual Bradley with an auber PID for temp control and it works great , i have made lots of smoked salmon before ... however now that with this auber it goes to that temp fairly quickly.. (160). so is that still alright .. i always try to start of my smoker at 160 ( before i got my auber ) then open door or place cool salmon there it heats up again very slowly ...
    idahopz
    idahopz
    Sounds reasonable to me. As long as you do not see the fat bubbling to the surface, temperature control is good. In fact, before I started using the Kummok method I did it at a single temperature, the fat bubbled to the surface, and it was still really good.
    North Idaho
    D
    dan the mano
    so you say also start at 160 ..(?) and just leave it at that temp until done ... with the auber.. but still making sure there is no bubbling of the fiat and if so just cool it down ... is that right

    and again thanks for the information here
    idahopz
    idahopz
    I think likely around 160, but I never did directly measure the temperature - just went with "looked" right based on prior experience. I tend to like my salmon on the rare side when doing a dinner cook, and only cook to firm when doing this kind of "salmon candy"
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