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.

 

[Esox07]

All done, I haven't tasted it yet.

 

[JLinza]

Looks good

 

[Esox07]

It came out with less smoke and less salt than last time. Maybe a little too much less. I probably shouldn't have changed the brine this time as well. I think maybe that could be the issue for both salt and smoke flavor. Still good tasting, but I need to dial it in about half way between this and my last batch. Maybe just go back to the old brine and then just the two pans of wood chips.

 

[forktender]

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.

Go with one pan of apple, that way you know you will like it. You can always adjust from there the next time. My sweet spot is 1 1/2 pans
Of apple and cherry mixed 50/50.
I love heavy smoke on pork ribs, can not stand it on fish, I think it completely destroys the taste of the fish. Are you marinating or dry brining the fish? Either way make sure to fan the fish for at least 2 hours until it looks like you shalacked it, it sould have a nice sticky shell on it befor it goes into the smoker. It honestly will make or break the final outcome of your smoke. Go with one pan this time, you can always add more next time.
One pan gives salmon plenty of smoke flavor, trust me on this, my family made a living selling smoked Salmon up and down the CA coast for almost 100 yrs. They had vendors in every tourustie harbor from Moro bay up to Fort Bragg CA.
And sold in many Italian deli's , fish markets, and supplied over 30 restaurants along the CA coast.
I know just a little about smoked fish, mainly Salmon and Albacore tuna.
Because that is mainly what my family commercial fished for.

I'm in Bodega Bay right now, I've eaten Dungeoness crab gor my last 4 meals, have 2 more days,and I won't eat crab until after Christmas. I won't want to see or smell crab until then, and it's one of my favorite seafood meals.

Anyhow, I stopped buy the old fish market after seeing a smoked Salmon sign on the road . Introduced myself, talked about old family friends, and they gave me a few pound of their smoked Salmon.
I brought it to our crab dinner last night and everyone liked it, then added but it's nothing even close to your families smoked fish.
That made my trip for me.
I made a promise to teach a few of the guys how to make our families smoked Salmon next season.
I said supply the fish and I'll show then step by step how to brine, fan dry and smoke, using a Big Chief, or garbage can, or cardboard box smoker using a small hot plate.
They said they would hold me to it, I said that it would my pleasure , to keep the family recipe going .
As I only go out for salmon 1 to 3 times a season these days, instead of 4 to 5 times a week like we did in the past . 90% of my family is retired from fishing or has passed away. It's really sad to think about.

Dan.

 

[Esox07]

Go with one pan of apple, that way you know you will like it. You can always adjust from there the next time. My sweet spot is 1 1/2 pans
Of apple and cherry mixed 50/50.

I went with two pans of cherry this time. But it was light on smoke taste.

I love heavy smoke on pork ribs, can not stand it on fish, I think it completely destroys the taste of the fish. Are you marinating or dry brining the fish? Either way make sure to fan the fish for at least 2 hours until it looks like you shalacked it, it sould have a nice sticky shell on it befor it goes into the smoker.

I dry brined this time vs wet brine. I think that made all the difference....and IMO, not in a good way. I did let the fish develop the pellicule by letting it rest just like the last time. I will be going back to a wet brine, maybe just dial the salt down a little.

It honestly will make or break the final outcome of your smoke. Go with one pan this time, you can always add more next time.
One pan gives salmon plenty of smoke flavor, trust me on this, my family made a living selling smoked Salmon up and down the CA coast for almost 100 yrs. They had vendors in every tourustie harbor from Moro bay up to Fort Bragg CA.
And sold in many Italian deli's , fish markets, and supplied over 30 restaurants along the CA coast.
I know just a little about smoked fish, mainly Salmon and Albacore tuna.
Because that is mainly what my family commercial fished for.

I'm in Bodega Bay right now, I've eaten Dungeoness crab gor my last 4 meals, have 2 more days,and I won't eat crab until after Christmas. I won't want to see or smell crab until then, and it's one of my favorite seafood meals.

Anyhow, I stopped buy the old fish market after seeing a smoked Salmon sign on the road . Introduced myself, talked about old family friends, and they gave me a few pound of their smoked Salmon.
I brought it to our crab dinner last night and everyone liked it, then added but it's nothing even close to your families smoked fish.
That made my trip for me.
I made a promise to teach a few of the guys how to make our families smoked Salmon next season.
I said supply the fish and I'll show then step by step how to brine, fan dry and smoke, using a Big Chief, or garbage can, or cardboard box smoker using a small hot plate.
They said they would hold me to it, I said that it would my pleasure , to keep the family recipe going .
As I only go out for salmon 1 to 3 times a season these days, instead of 4 to 5 times a week like we did in the past . 90% of my family is retired from fishing or has passed away. It's really sad to think about.

Dan.

That is some cool family history. Too bad it isn't able to continue on far into the future. I am thinking that you should maybe publish your smoking process somewhere. Even if it is simply in a forum post or on a recipe web site somewhere. If you ever do, let me know.