Duuuuuhhh, Am I screwing up my salmon?!?! NEED HELP QUICK! Still smoking right now!

[dzlvs8]

Brined it, kept the smoker at 160 degrees.  BUT  I have had a full water pan the whole time.  Am I supposed to do this without water?  My salmon has secreted tons and tons of yellow sludge and they seem very wet, or maybe just oily on top.

The salmons only at 133 and doesn't feel done yet.  Should I be smoking with a pan full of water in my WSM?  Is it worth it to make an attempt at taking out the water pan out to finish off the salmon?

 

[joelarbear]

I've smoked salmon with water in the water pan.  I didn't have any problems doing it.  Yellow sludge on top is just fat.  You can wipe it off when it's done if you like.  I smoke mine a little hotter than you do, usually I smoke mine at around 200 degrees.  That may be why it's taking so long to get up to temp.

 

[joelarbear]

After rereading your post I noticed that you said that "My salmon has secreted tons and tons of yellow sludge."  Did you let the pellicle form properly?

 

[dzlvs8]

Awwww, no I forgot about that. woops. Sounds like I'll have some dry salmon.

 

[dzlvs8]

FYI - It turned out awesome and moist.  I guess all I did wrong is forget to for the pellicle.  It was in the smoker long enough that it didn't matter.  It's awesome.

 

[cmayna]

Internal temp of the fish should be more near 145. Yes after you brine the fish take it out, rinse it off and let it aor dry for 2+ hours.


TapaYakin' from my iPhone