Lox are done!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Legendary Pitmaster
Original poster
Nov 18, 2006
I started cold smoking my lox at about 3:30, smoked at 90 to 100 degrees for 6 hours. They looked so good I had to try it hot. Not a good idea they're still soft but even hot it was good. The boys at work will be very happy tomorrow!

The first picture is the whole fillet.
The second is the trimmed, brined, smoked fillet
The third is cut into pieces.


Man we have lox and bagles at work every Monday and the store bought lox usually last all morning.

My lox was attacked by vultures! They didn't even wait long enough to slice it they were breaking it off and eatting it without the bagles! I almost asked if they wanted fries with that ... Glad I tried it hot last night even never got a taste it this morning. Enhaled salmon - good God they were ruthless!
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads