Tips for Smoking Salmon

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Tips for Smoking Salmon

Postby Adgolelin » Sat Sep 19, 2020 7:43 am

A buddy of mine in NM just got back from doing some salmon snaggin. He's got about 115 Kokanee salmon! He's looking for tips on a brine if necessary and about how long in the smoker. I have nothing to offer him. Never done this before. Looking for some quick tips I can send him in the next few hours. They are cleaning and fileting the salmon as I type. Any info would be greatly appreciated! I have Camp Chef one of these smokers.

Last edited by Adgolelin on Sat Oct 03, 2020 5:14 am, edited 2 times in total.
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Re: Tips for Smoking Salmon

Postby Rambo » Sat Sep 19, 2020 8:12 am

Use the search on our board; there should be some threads concerning this
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Re: Tips for Smoking Salmon

Postby 02ebz06 » Sat Sep 19, 2020 10:30 am

My fishing is done at the local market. :D
I just grind some pepper and salt on the filet.
Put fillet on a Frogmat (Q-Matz) or cedar plank in grill, skin side down.
Smoke at 225ish until IT of thickest part of fillet reaches at least 145.
Memphis Elite built-in pellet grill, CampChef PGXXL pellet smoker, Wood Fired Pizza Oven, CampChef Griddle, Weber II gasser
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Re: Tips for Smoking Salmon

Postby OldUsedParts » Sat Sep 19, 2020 1:45 pm

Don't know what happened but I posted this previous Post from a Late Member and Great Friend of mine "Miss Ya Wild Bill" - - - anyhow, why not browse this and see if it will help any. Hope it's not too late. Good Luck
I am determined to sustain myself as long as possible & die like a soldier who never forgets what is due to his own honor & that of his country—Victory or Death. William Barret Travis - Lt. Col. comdt "The Alamo"

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