Bill Greenberg
New member
I have never used a charcoal smoker and just bought my Weber Smoky Mountain.
When I have smoked salmon in the past, using a propane smoker, the tricky part was keeping the temperature low enough to expose the fish to the smoke for a long enough period of time to impart the flavor, without overcooking the fish. If the fish got done too quickly, there was not enough smoke flavor. I could only make adjustments with the size of the flame on my single burner.
I need some guidance here. Should I keep the temp down by only lighting a very few coals and not using any cold ones at all? Or do I use very small amounts of each?
I have a 2.75 lb salmon filet.
Help!
Bill Greenberg
When I have smoked salmon in the past, using a propane smoker, the tricky part was keeping the temperature low enough to expose the fish to the smoke for a long enough period of time to impart the flavor, without overcooking the fish. If the fish got done too quickly, there was not enough smoke flavor. I could only make adjustments with the size of the flame on my single burner.
I need some guidance here. Should I keep the temp down by only lighting a very few coals and not using any cold ones at all? Or do I use very small amounts of each?
I have a 2.75 lb salmon filet.
Help!
Bill Greenberg