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Salmon runnin in smoker. First try.

Discussion in 'Fish' started by bigorange, Oct 13, 2013.

  1. bigorange

    bigorange Fire Starter

    First try at smokin salmon. Pretty much used bearcarver way.
  2. Looks good. Happy smoken.

  3. Beautiful! Cheers! - Leah
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Very nice looking Salmon.  Let us know how it turns out.

  5. bigorange

    bigorange Fire Starter

    We made some salmon spread with one. Had it on crackers last night. Then put it in toast and had it with my eggs this morn. Mmm good. Thanks to all.
  6. Nothing like smoked salmon and that looks mighty tasty!
  7. disco

    disco Legendary Pitmaster OTBS Member SMF Premier Member

    I love that smoked salmon! Yours looks great.

  8. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Salmon looks great!

  9. chaos

    chaos Newbie

    Nice looking bigorange. What is bearcarvers way?

    Question, I also have some fresh salmon ready to smoke. If you throw salmon in with meat at some point, does the fish "takeover" the taste of the meat? Keep them separate or can we combine the two in the same smoker?

    Thanks in advance.

  10. dave17a

    dave17a Smoking Fanatic

    Ready to do some myself. Looks great
  11. bigorange

    bigorange Fire Starter

    O man. No idea really. I'm a newbie!! Hopefully someone with more experience will chime in. Tn over sc yah!!
  12. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    In my opinion, there's no question.  Keep them separate, especially if you have meat above or below the fish with the drippings from the product above dripping down onto the below meat or fish.
    Last edited: Oct 20, 2013
  13. chaos

    chaos Newbie

    Cmayna, thanks for the definitive advice...!

    Safe day.

    Last edited: Oct 20, 2013
  14. smker

    smker Meat Mopper