Salmon fillet finished early? Help!


 
B

Bradley Bruns

TVWBB Fan
I have a 2lb salmon fillet on the smoker at 225deg. the salmon temp is currently 110. I predict it will be at 150 around 5:20. Dinner is not scheduled till 6:00. Should I remove it at 145, foil, and put it in a cooler? This works well for pork, but I've never tried it with fish.
 
id keep it on until 5:40 then take it off and cover with foil.another 20 minutes on the smoker wont kill it,and a short rest would either.
 
Thanks for your reply Jacob. We ended up eating around 5:40. You were right about the extra time on the smoker.

It was delicious! I used Frontier lump charcoal (the only lump I could find in Cincinnati this time of year) and 3 cherry wood chunks. The fish could have used a touch more wood smoke, but it was still great!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bradley Bruns:
Thanks for your reply Jacob. We ended up eating around 5:40. You were right about the extra time on the smoker.

It was delicious! I used Frontier lump charcoal (the only lump I could find in Cincinnati this time of year) and 3 cherry wood chunks. The fish could have used a touch more wood smoke, but it was still great! </div></BLOCKQUOTE>

no prob my man.and yeah one thing i have noticed about fish is ya need to give it a HEAVY smoking.
 
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