What else would be good to smoke with Salmon at a low 150 degrees and using fruitwood?

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Jeff32836

Newbie
Original poster
Nov 11, 2022
1
1
What else would be good to smoke with Salmon at a low 150 degrees and using fruitwood?

1) Most of my smoking has been for meat at temperatures of 225+ degrees. Was thinking cheese, but 150 degrees is too high for that. Maybe vegetables, peppers, smoked salt, Mac and cheese? Any suggestion for what to smoke at that low temp would be appreciated.

2) I was also gonna smoke a 3.5 lb pork butt. Should I smoke the pork butt with the salmon using the fruitwood at 150-175 degrees for a couple hours and then after I remove the salmon, increase the temp and add some hickory?

Thanks for any suggestions!
 
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Dave in AZ

Meat Mopper
Oct 2, 2022
267
254
Phx, AZ
What else would be good to smoke with Salmon at a low 150 degrees and using fruitwood?

1) Most of my smoking has been for meat at temperatures of 225+ degrees. Was thinking cheese, but 150 degrees is too high for that. Maybe vegetables, peppers, smoked salt, Mac and cheese? Any suggestion for what to smoke at that low temp would be appreciated.

2) I was also gonna smoke a 3.5 lb pork butt. Should I smoke the pork butt with the salmon using the fruitwood at 150-175 degrees for a couple hours and then after I remove the salmon, increase the temp and add some hickory?

Thanks for any suggestions!
I was gonna say pork butt. Do some 1.5 or 2" slices, dump in a brine marinade. If you're cooking in a day or so, then do 1.2 to 1.5% salt and sugar, maybe some garlic, and 1/3 teaspoon or 1.9g per litre of water (1kg). If you're doing it today, double the salt and sugar.

The cure1 is optional, but will give you a ham/bacon kind of flavor from that long smoke with the fruitwood, you'll love it. I gave you the low bacon dosage, but it doesn't matter much as very little will be picked up in 1 or 2 days, just a nice pink outer rim. Basically you'll get a strong thick smoke ring and a great flavor!

I wouldn't even use smoke when done the fruitwood, just increase temp to 250 or 300 until internal is 155 to 160, you will live that coppa pork/ham steak!
 

TNJAKE

Legendary Pitmaster
OTBS Member
SMF Premier Member
Nov 26, 2019
9,980
13,679
Ridgetop Tennessee 🇺🇸
I'll chime in on the cheese. You can't smoke that at 150 unless you want cheese dip for your end result. Cold smoke your cheese keeping it at 80 and below
 

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