Fish on WSM
- Thread starter Evan-MA
- Start date
Andy Kaminski
TVWBB All-Star
I go with a smoke tube or tubes depending on the weather.
The outside temp and sun can make a big difference.
For salmon I don’t like mine “cooked” but rather more like lox.
I brine the fish for several day’s then cold smoke, put into a bag or Tupperware and rest the fridge for a day or two.
Sometimes I’ll smoke and glaze the salmon at a slightly higher temp to make salmon candy.
For jerky (and sometimes salmon candy) I will use a “little chief” smoker.
That said,
I think my best jerky is made in my kitchen oven using flank steak with a teriyaki/smoke marinade and using something like a wooden spoon to crack the door open.
The outside temp and sun can make a big difference.
For salmon I don’t like mine “cooked” but rather more like lox.
I brine the fish for several day’s then cold smoke, put into a bag or Tupperware and rest the fridge for a day or two.
Sometimes I’ll smoke and glaze the salmon at a slightly higher temp to make salmon candy.
For jerky (and sometimes salmon candy) I will use a “little chief” smoker.
That said,
I think my best jerky is made in my kitchen oven using flank steak with a teriyaki/smoke marinade and using something like a wooden spoon to crack the door open.
Jonas-Switzerland
TVWBB Fan
IMO anything below 200 is in the realm of cold smoking. Why so low?
My glassy salmon is at 235-250 for 20 mins in the WSM. Then the salmon is cooked just enough, and it is so tender it almost falls through the grate.
My last jerky was on a cheap-o chinese smoker at 275. It was not dry enough to be truly preserved, but also the results did not last three days.
My glassy salmon is at 235-250 for 20 mins in the WSM. Then the salmon is cooked just enough, and it is so tender it almost falls through the grate.
My last jerky was on a cheap-o chinese smoker at 275. It was not dry enough to be truly preserved, but also the results did not last three days.