Jen Posted May 23, 2007 Report Share Posted May 23, 2007 This is the first time I have tried this so I have included pictures, If anyone is still up, can you tell me how I am going to know when the salmon is done. Or do I just let it sit in there till it cools? Trial and error it seems! Been keeping the temp in the middle zone on the gauge, which says ideal. Thanks in advance if anyone has any advice. Thanks Jen Link to comment Share on other sites More sharing options...
Fisherman Posted May 23, 2007 Report Share Posted May 23, 2007 (edited) Jen, see the colour change on some of the pieces.. going to an orangy/brown..that's what it should look like all over. The little whitish blobs are just moisture that has to be evaporated. Once it gets to the right "doneness", you can try brushing a wee bit of real maple syrup on it. Looks tasty already. Edited May 23, 2007 by Fisherman Link to comment Share on other sites More sharing options...
POLLIWOGG Posted May 23, 2007 Report Share Posted May 23, 2007 When I take mine out I layer them in tubs with paper towels between them to soak up water, they tend to sweat and dry a little more as they cool down. Link to comment Share on other sites More sharing options...
easton13th Posted May 23, 2007 Report Share Posted May 23, 2007 Looking great Jen! Can't wait until the test testers are shared. Easton Link to comment Share on other sites More sharing options...
Jen Posted May 23, 2007 Author Report Share Posted May 23, 2007 This whole thing is one big test... Bring you some later this afternoon! Cheers, Jen Link to comment Share on other sites More sharing options...
Fishmaster Posted May 23, 2007 Report Share Posted May 23, 2007 They look good .....don't loose that recipe i only give it out once lol... Link to comment Share on other sites More sharing options...
JFR Posted May 23, 2007 Report Share Posted May 23, 2007 Jen Those pieces of salmon are starting to look good. If you have an instant read thermometer, check the internal temp at the biggest point. Temp should be about 155-160degrees F. The internal temp of your smoker should bee about 200-225 degrees F at the dome, and you can control this by opening and closing the bottom vents. The top vent should be opened full all the time. More air flow= hotter temps, less air flow=lower temps. Once you are satisfied that your salmon is to your desired doneness, take from the smoker and refrigerate. Once the salmon has cooled then you will be good to sample. Tasting right off the smoker, the fish will be a little soft or mushy. Here is a link that I have used when I was starting to smoke salmon http://www.salmonuniversity.com/rs_htss01_index.html If I can help any further, drop me a PM Good luck John Link to comment Share on other sites More sharing options...
Jen Posted May 24, 2007 Author Report Share Posted May 24, 2007 Thanks for the advice and help, the salmon turned out amazing! Link to comment Share on other sites More sharing options...
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now