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.

 

[TexasMuskrat]

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.

Sounds like a plan. You could also split the batch and do half with one pan and the other with two. That would give you good info on what you prefer. Remember you can also do half pans. I look forward to seeing how it turns out for you.

 

[in. pred]

i smoke them heavy with apple wood because of short smoke time. maybe take them out sooner?

 

[Esox07]

I put the second pan in about 30-40 minutes ago. That will be the end of it. It is up to around 115F right now and I am going for 130-135.