- Dec 16, 2020
- 5
- 1
Hi & greetings from Wine country, California!
I’m new here. I am curious about any tips for using an offset smoker to smoke salmon.
I have a large Texas pit crafters offset smoker. My total cooking space is around 2000 square inches. Are use everything from full logs, half logs, Split logs and chips when I smoke. I’ve had a lot of success smoking trout. I generally use Aldar, apple, cherry and sometimes even hickory as a (base fire) when smoking. Since I use logs and would split it so much trickier endeavor keeping my fire and heat exactly where I want it. I’m wondering if anyone here has any tips in terms of types of wood, amount of wood or temperature recommendations for smoking salmon. This not a set & forget type of smoker so any tips & recommendations are greatly appreciated.
Flying Salmon
I’m new here. I am curious about any tips for using an offset smoker to smoke salmon.
I have a large Texas pit crafters offset smoker. My total cooking space is around 2000 square inches. Are use everything from full logs, half logs, Split logs and chips when I smoke. I’ve had a lot of success smoking trout. I generally use Aldar, apple, cherry and sometimes even hickory as a (base fire) when smoking. Since I use logs and would split it so much trickier endeavor keeping my fire and heat exactly where I want it. I’m wondering if anyone here has any tips in terms of types of wood, amount of wood or temperature recommendations for smoking salmon. This not a set & forget type of smoker so any tips & recommendations are greatly appreciated.
Flying Salmon