What is the best pellet grill for smoking salmon?

[Smok'in Salmon]

Hi!

I'm looking to buy a pellet grill and looking for some advice. I'm not hoping to spend more than about $1,000 but am waiting for sales. My family and I love smoked salmon, I grew up smoking salmon every once in a while, brining it and then cooking it slow with alder in a smokehouse. I'm hoping for a pellet grill that can hold a low temp, 160 max, and that I can add some real wood chunks to.

So far I am considering waiting for a CC woodwind pro 24 to be on sale, that smokebox sounds like it might be great. I do seem to see a lot of opinions that the rec teq is the go-to brand though. Is there a rec-teq model that I can get for not much over 1k on sale that might work? Is there a different brand or model I should be considering?

Any tips for where to look for sales if buying online?

Thanks for any tips or advice.

 

[kilo charlie]

You'd want a smoker big enough to lay a whole salmon filet without cutting it.
You can consider on of the Pit Boss vertical smokers - the one I screenshotted below is a Walmart exclusive and well below your budget of $1k. It can hold 12 racks of ribs, so it will easily hold 12 whole salmon filets at once.

There's not a way to add real wood chunks to these types of pellet smokers, but there is also no need to. Salmon or any other fish doesn't need a heavy smoke.

 

[mr_whipple]

I can't speak to any pellet grill other than mine which is a Camp Chef SmokePro DLX, or some refer to it as a SG24 I think. Bought it in July 2019, and upgraded to the Gen2 PID controller which has a low smoke setting which is 160. I do smoked salmon often for friends and it comes out marvelous. Can't add wood chunks anywhere, but I do use alder pellets. I bought the jerky rack set and pretty much cook everything set on the lowest rack above the grates.

Here's one thread of salmon I've done. https://www.smokingmeatforums.com/threads/dry-cured-smoked-salmon.312779/#post-2291621

 

[sawhorseray]

AFTER A FEW TRYS ON MY KETTLE WITH A COUPLE OF COALS AND SOME APPLE CHUNKS I FOUND THE MIRACLE RIGHT AROUND 1980 WHEN I GOT A LITTLE CHIEF. USED TO MAKE A TERIYAKI BRINE, NEXT DAY FORM THE PELLICILE USING A FAN, BRUSH ON A LITTLE HONEY AFTER THAT AND TOSS THE SLICED FILLETS IN FOR A 6-8 HOUR RIDE. I FISHED FROM MONTEREY TO BODEGA BAY SINCE I WAS 18, GOT A 17' ARIMA IN 89 THEN A 22' PROLINE IN 2005, CAUGHT A LOT OF PINK MEAT. YOU CAN SPEND A LOT MORE ON A SMOKER BUT A LITTLE CHIEF TURNS OUT GREAT SMOKED SALMON. TIMES SURE HAVE CHANGED, THINK I BOUGHT MY FIRST LITTLE CHIEF FOR $30.

https://www.amazon.com/Smokehouse-Products-Little-Chief-Smoker/dp/B000ZKZJMY/ref=sr_1_1_sspa?dib=eyJ2IjoiMSJ9.vwkLUU_AzNrCdtq02tKuTcLZHufgnW_le4_hZdelLxJmakIg2nxwWFDY_7qr3GtZdXvuobrPHjD1w6P0bUsdKxHfaTHHD1U6ZpYvgHhVlFrkgrbhMan86YWi561fvonluBNY8PiHFtoKPIh5eq1zj-9vxpvpB015Kf2c9X-nl37g9OSRmHiKGFlPldvLCFmeaq4uUNPFMyZZcoas2T_LbabfrkOChSefiZ65V2VWKLo.RzJmr5MrfXK3adeeY76pps3Zokz-UuxgSgfmBL6x8eI&dib_tag=se&hvadid=694973212702&hvdev=c&hvexpln=67&hvlocphy=9030096&hvnetw=s&hvocijid=2145042336513328514--&hvqmt=e&hvrand=2145042336513328514&hvtargid=kwd-307039855842&hydadcr=15255_13496697&keywords=little%2Bchief%2Bsmoker&mcid=734cee74cf583484a856344cc57ff268&qid=1761995944&sr=8-1-spons&sp_csd=d2lkZ2V0TmFtZT1zcF9hdGY&th=1

 

[02ebz06]

First, welcome to the forum from New Mexico.

Finding a grill with a min temp up 160 will be your biggest obstacle.
Majority only go down to 180.

Another option for you is -> Grilla Grills
Theirs only go down to 180, but they currently have Black Friday sale going. Up to 40% off.

I have two pellet grills, a CampChef vertical smoker and an LSG.
I have an aftermarket controller on my CampChef that will go down to 160.

 

[Smok'in Salmon]

Thanks to everyone for the direction and thoughts. At this point I am pretty strongly considering getting a vertical smoker of some kind and keeping a separate propane grill (lower cost, we got our current one for almost free used).

Kilo, if you read this... I see a lot of vertical smokers in the $300 range. Space is not an issue for me, As long as it will do a whole turkey or a whole filet that is all I need for space. What is it about the one you recommend that is better? I am thinking the 5 in 1 aspect, but want to check. That does seem pretty cool! Is there a smaller unit that you would recommend that is cheaper based on size?


I have a Little Chief story. I used to be a commercial fisherman in Alaska, paid my way through college and did it for a few years afterward. Needless to say, I had unlimited access to some of the best seafood in the world. Smoked black cod for example is incredibly unique and can make some FANTASTIC dishes. Anyways, i was smoking some sockeye salmon one night on the back deck with a little chief my father owned. I was stupid and hadn't read any of the literature, it didn't have it with the unit. After two batches I unplugged the unit and called it a night. Unfortunately, underneath the little chief the wood deck had gotten hot enough to burst into flames in the middle of the night. The good news? My father and I got out of the building alive.

I am definitely reconsidering what I want now. Expense is a concern. Might get a little chief and a something else. Might get something like that MB copperhead. If I get stupid and want to spend a bunch, I am still vaguely considering a rectep unit with the add on smokebox. The add on temp mods sound interesting too, thanks for that tip also folks.

 

[thirdeye]

I know absolutely nothing about pellet grills/smokers. But I've dry cured and hot smoked salmon, steelhead and trout for over 50 years. I use an old school Big Chief box smoker. But to answer your question: I would think a pellet smoker should handle lower pit temps, and have plenty of draft since fish is so delicate.

I can share with you that my pit temps are generally 150°F or lower, and I regulate temperature and amount of smoke by blocking the lid open. My smoke time is 2.5 to 3 hours, then I usually finish cooking the fillets in a 180° convection oven. My favorite internal temp is 140°-ish, and I monitor the albumen rising to the surface.

 

[sandyut]

Being I have a Rec Teq and love it, I can only recommend them. IMO the best smoker our there, mine is over a decade old and run like new. The absolute best customer service you will ever get (comes with it). Smoked quite a few salmons on there as well.

 

[sandyut]

And Welcome to SMF from Colorado.

Hit the Roll Call forum and make your introduction.

 

[nlife]

I agree with 02ebz06 . You're likely going to have issues finding a pellet smoker that can go low enough. I have a traeger and the lowest setting is 180f, with a +/-20f temp swing on either side.

I'd second the vertical electric smokers since you have the ability to run them a much lower temps. Add a mailbox mod you can cold smoke.

 

[sandyut]

I agree with 02ebz06 . You're likely going to have issues finding a pellet smoker that can go low enough. I have a traeger and the lowest setting is 180f, with a +/-20f temp swing on either side.

I'd second the vertical electric smokers since you have the ability to run them a much lower temps. Add a mailbox mod you can cold smoke.

It depends on what kinda of smoked salmon he wants. S Smok'in Salmon you looking to make cold smoked or hot smoked. these are very different products and processes

 

[kilo charlie]

The smoker I posted at the top advertises that it will go as low as 130F ....

 

[kilo charlie]

Thanks to everyone for the direction and thoughts. At this point I am pretty strongly considering getting a vertical smoker of some kind and keeping a separate propane grill (lower cost, we got our current one for almost free used).

Kilo, if you read this... I see a lot of vertical smokers in the $300 range. Space is not an issue for me, As long as it will do a whole turkey or a whole filet that is all I need for space. What is it about the one you recommend that is better? I am thinking the 5 in 1 aspect, but want to check. That does seem pretty cool! Is there a smaller unit that you would recommend that is cheaper based on size?


I have a Little Chief story. I used to be a commercial fisherman in Alaska, paid my way through college and did it for a few years afterward. Needless to say, I had unlimited access to some of the best seafood in the world. Smoked black cod for example is incredibly unique and can make some FANTASTIC dishes. Anyways, i was smoking some sockeye salmon one night on the back deck with a little chief my father owned. I was stupid and hadn't read any of the literature, it didn't have it with the unit. After two batches I unplugged the unit and called it a night. Unfortunately, underneath the little chief the wood deck had gotten hot enough to burst into flames in the middle of the night. The good news? My father and I got out of the building alive.

I am definitely reconsidering what I want now. Expense is a concern. Might get a little chief and a something else. Might get something like that MB copperhead. If I get stupid and want to spend a bunch, I am still vaguely considering a rectep unit with the add on smokebox. The add on temp mods sound interesting too, thanks for that tip also folks.

The problem I have with the sub $300 verticals is the width of them. I would not want to cut a rack of ribs in half to fit inside. If you have the opportunity, go visit a few stores and see the actual size of the smokers that interest you and make a decision for there.

If you want to tag a person in you posts type the at symbol (@) and then start typing their user name, it should bring up a list of names and you pick the person you are intending your message to. Do not put a space between the @ and the name or it will not work. Also, if you hit "reply" to a message, it will alert the person. You can also quote their messages to alert them.

 

[1MoreFord]

Hi!

I'm looking to buy a pellet grill and ..............

So far I am considering waiting for a CC woodwind pro 24 to be on sale, that smokebox sounds like it might be great...................................

Thanks for any tips or advice.

I'm going to repeat the advice that it's hard to find a pellet grill that cooks at low temps. Some don't advertise temps as low as you want and some that do won't Reliably cook that low due to flameouts. I have an earlier version Camp Chef, advertised to cook at 160°F, that won't cook that low with the smoke control set very high. I won't run mine at smoke level 10 set at a temp less than 200°F. YMMV
An electric smoker, especially a Smokin-it with a digital controller, may be what you want unless you want to buy and mod a cooker with an aftermarket controller.

 

[Smok'in Salmon]

View attachment 726430
I know absolutely nothing about pellet grills/smokers. But I've dry cured and hot smoked salmon, steelhead and trout for over 50 years. I use an old school Big Chief box smoker. But to answer your question: I would think a pellet smoker should handle lower pit temps, and have plenty of draft since fish is so delicate.

View attachment 726431

I can share with you that my pit temps are generally 150°F or lower, and I regulate temperature and amount of smoke by blocking the lid open. My smoke time is 2.5 to 3 hours, then I usually finish cooking the fillets in a 180° convection oven. My favorite internal temp is 140°-ish, and I monitor the albumen rising to the surface.

Yeah, I'm looking at the 145-150 range as ideal for what I want. Nice and slow after a good brine. Steelhead smokes fantastic. I recall getting those off the coast in AK before they even sniff fresh water, those Ocean steelhead are so moist with fats. I think I liked them even more than king salmon.