Tips for Smoking Salmon

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adgolelin USER_AVATAR
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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 https://greatyardmaster.com/ smokers.

Thanks
Last edited by Adgolelin on Sat Oct 03, 2020 5:14 am, edited 2 times in total.
rambo USER_AVATAR
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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.
LSG 20x42 Pellet Smoker (on order), CampChef PGXXL pellet smoker, Emozione Pizza Oven, CampChef Griddle
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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
viewtopic.php?f=2&t=29382&p=241678&hilit=smoking+salmon#p241678
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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