newbee

[flb6801]

I am new to smoking, I have always used  a Weber charcoal grill with very good results.  However, I bought a MES from Sam's to try this approach.  I have used it twice, once to do some ribs and they were very good.  But my attempt at salmon was less than exceptional.  I used an overnight brine and a brown sugar syrup after the brine.  The taste was acceptable but very dry.  I tried a 195 temp but could not get it to smoke at that temp.  I moved the temp up to 220 and it smoked well at that temp and I reduced the time to 3 hours but I think that was too long. Any suggestion you may have on temperature and length of time would be appreciated.

 

[SmokinAl]

   Glad to have you with us!

Sounds like you overcooked the salmon. Use a temp probe the next time & pull it out of the smoker when the IT reaches 140. Salmon will only take an hour or so to cook. When the juices turn a milky color they are done.

 

[fpnmf]

Welcome..

This site has tons of info.

I would suggest you spend some time reading all the different forums and the WIKIs.

Then use the handy dandy search tool for specific interests!!

Take the awesome free E-Course!!!

Have a great day!!!

Craig

http://www.smokingmeatforums.com/wiki/about-jeffs-5-day-ecourse
http://www.smokingmeatforums.com/wiki/basic-pulled-pork-smoke
http://www.smokingmeatforums.com/wiki/finishing-sauce-for-pulled-pork-by-soflaquer
http://www.smokingmeatforums.com/forum/thread/82034/how-to-post-qview-to-smf
http://www.susanminor.org/forums/showthread.php?736-Curing-Salts
http://www.educationbug.org/a/marinate-vs--marinade.html