salmon

[Doklok Smith]

I had a great smoked sockeye salmon today. The chef told me 12 hours @105 then 4 hours @230 with applewood. How difficult is it to keep the low temp on the Smokey Mountain Cooker?

 

[K McCarthy]

I've never tried it, but you may want to check out the technique that Chris has outlined for cheese and other "cold" smokes.

http://www.virtualweberbullet.com/coldsmoker.html
Good luck. I'm looking forward to hearing your results!

Kev

 

[Len Dennis]

I think it would be difficult without the described mod.

I just did a regular cook yesterday. The vents on the bottom were only open 1/8 and zero wind with temps around 75 going to 80 and the lid temp was 205 for like 6hr. This was on a smoker that was on it's third use so not fully "broken in".

 

[Steve_N]

Here in Dallas it can get up to almost 150 just sitting in the sun!