Please help, first time smoker and it's goin.

[niceshot]

It is already on the smoker (chief). It is salmon about 3/4 to 1in think. How long do i leave it on for. I will change the chips about every two hours, but i dont want to over do it. Please help, your info is very much appreicated.
Thanks
Mike (Smokey) graemlins/1zhelp.gif

[5-Cents]

I did my first yesterday with a tasty receipe that I found on this board. For once I actually read the directions that came with my smoker and they said only to add two or at the most three pan fulls of chips for the process.

My fish sounded about the same thickness as yours. They were in for 7.5 to 8 hours and turned out great! To make sure have a test piece that you flake apart with a fork (and eat)! :tongue:

Remember to put the thickest pieces on the bottom rack.

:cheers:

[6 point]

start checkin your bottom rack with that thickness in bout 6 hrs,,,,,,,,,should flake easy with fork.....watch out that it dont dry out to much,,,,,mine ususally has an oily film on it,,witch means it most...yummmmmm*... the rest should go more than 7 to 8 hrs,,,,,, thickers peices can go up to 12,,also depends on outside air temp. Really dont need more than two full tays of chips,,,,that will give the fish smoke favor,, hopefully u used a good brine?......an then enjoy!!..an good luck

[stevew]

Depends on how you like your smoked salmon and your smoker some of these run hotter then others. Example I went from a Little chief to the Big chief and must have been at least a 50 degree difference tween the 2. The first batch in the BigChief took 1/2 the time! With mine I'd check it at the 6-7 hour mark and then after that 1 each hour. Don't want to be opening to often but at the same time you don't want to overdry your fish.

[bubba9112]

Another option that I sometimes use is that of finishing off the fish in the oven at low temp (200 f) after all the smoking is completed. This ensures an even heat for the final cooking especially if the air temp is below 60 degrees. It also makes your house smell great in my opinion. it helps those really thick pieces cook in the middle instead of some of the fish raw. Good luck!!

[Terry H]

Hay--Niceshot------ it's 3:30 if it were mine i'de check it right now.
Break a piece open ,if its not opaqe[raw]taste it.I like my fish moist and oily,if you leave it too long it will be more like jerky,8 hours sounds like too long at this time of year.
when the temp outside is like now ,it takes less time .
Good Luck
Terry :cheers: :cheers:

[Born to Fish]

Didn't ralize the Little and Big Chiefs took so long for smoking. I've been using a Brinkman smoker for at least 14 years. Nice set up with two shelves and a water pan [to keep things from drying out] above the charcoal pan. Usually it'll only take a couple hours for the cooking/smoking. I saw these same smokers for sale the other day in Home Deport for $29. That's a good price for something that'll prepare many great meals. One of my favorites, besides salmon, trout and sturgeon, is smoked whole-bodied fryer chickens. Come out a beautiful chestnut brown and very juicy.

[niceshot]

Thank you all the replied. I let it go for 8hours and it is fine with me. It turned out great but wish i would have taken it out a tad bit sooner. Had to train the mutt it is almost time to start to smoke duck and geese.
thanks again,
Mike

[fishisabonus]

I always rotate my racks too...

The same receipe I posted the other day, works on tuna as well. My folks used it on everything caught between Mexico and Alaska.

2 c brn sugar
1/3 cup coarse salt
1 T garlic salt
1 T onion salt
1 T dry mustard
1 T celery salt
2 T pepper

Roll in dry brine, let brine for 24 hours, don't rinse fish. Put on racks, let glaze over for about an hour.. then smoke.

[Mrdorkfish]

:shocked: Oh my....thanks for reminding me...i need to change the chips ! Mine is THICK so i'll let it go for about 2 1/2... Yummy ! :grin:

Mrdorkfish

Smoked salmon...not jerky

[ 09-08-2002, 08:19 PM: Message edited by: Mrdorkfish ]

[crabbait]

Niceshot - Unplug the smoker! Its done.

[puffins crew]

Does anyone have a good receipe for brining tuna?? graemlins/1zhelp.gif

I have used the rock salt method for salmon and bottom fish, it works quite well, but I am not sure that tuna will put up with the hard rinsing needed to get the salt back out of the meat.

Any input is much needed and appriciated.

Thanks, Tom