Small salmon pieces

[John Frailey]

I am going to be firing up the WSM on the 4th mostly for smoking a laod of chicken to freeze for smioked chicken quesadillas (great 15 minute weeday dinner). I have a couple of rather small salmon tips (tail end pieces, 3/8 inch thick ) and was going to throw them on so I would have them for a quick appetizer dish down the road. I am thinking an hour tops with lid temp around 240. Any thoughts? I've used electric smokers (Brinkman, Char Broil) but new to the WSM.

 

[K Kruger]

I'm thinking maybe much less but it will depend on temp. Check earlier for done - much earlier, just in case - and gauge from there.

 

[Ben Leyhew]

I would say an hour at 225 max. You want to pull the salmon at the 140-150 mark and it won't take very long if the pieces are small.

 

[John Frailey]

Thanks to both of you. I was thinking along the same lines and it is nice to get some reinforcement.