How much smoke for salmon?

[Esox07]

The last batch of Smoked Atlantic Farm raised salmon that I smoked came out a little heavy on smoke. It tasted great otherwise and certainly edible still. I used crab apple from a tree I had cut down years ago. Anyway, I pretty much kept the smoke rolling the entire cook. I am using a big chief top load and I think I refilled the pan twice after the first pan. Is normal to keep the smoke going the entire cook? Maybe limit it to just one or two trays of chips?

I think I will try some cherry tomorrow?

 

[TexasMuskrat]

This is a very subjective question. I personally like a heavy smoke flavor on my salmon, but I also like it sweeter and dryer then most people make it as well. That being said I would tell you to do a couple trial runs on the amount of smoke. If 3 pans of chips made it too smokey I would say drop it by a pan. If you have access to it i would say get some alder wood, it tends to have a lighter flavor to it. My favorite is a mix of alder and apple. I haven't really liked cherry wood on fish myself. Sorry if this doesn't really answer your question.

 

[JLinza]

Alder is a good wood for salmon. Ive used pecan with success too.

 

[Esox07]

Thanks guys. Maybe I will go with the apple again and just stop after two pans. See how that goes. I am trying a different brine too.