Fish on WSM


 
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.
 
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.
 
Jonas-Switzerland said:
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.
Click to expand...
The lower temp results in a longer smoking time. If the smoke time is too short, the fish doesn’t pick up enough smoke flavor. I found a once used Little Chief Smoker last week for $40 on marketplace. Solved my own problem lol.
 
Andy Kaminski said:
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.
Click to expand...
I’m want to make trout candy with the Rainbow Trout I catch. I found a once used Little Chief last week for cheap.
 
I have a controller and have no problems going down to under 150 even.... Doing bacon. You can get the temperature wherever you want by lighting the right amount of coals and having the vent settings right if you're too hot you're lighting too many coals
 
Nice that your problem is solved. Also, I am currently experimenting with a smoke tube, and so far I am a fan. You separate your smoke source from your heat source, and are free to go verly low.
 
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