Although I live in NW near Seattle I am not a huge salmon lover. Wife loves it and would eat it every day if she could. So yesterday I decided to smoke my first salmon. Used a dry rub, cooked at 170 for 7 hours with the skin on one side. The filet was thin so by midnight it was up to 145 degrees internal.
Came out great. My question is...what temp do most like to see when done? The texture was great lightly candied but not overly flakey.
145 degrees internal temp is my target.
Here is a picture of the last time I brined and smoked salmon. A case of salmon fillets. These were all done on a YS1500 pellet cooker, using cookie cooling racks to quadruple the amount I could put in the smoker, which allowed me to do the whole case at once. Sorry about the bad picture, my old phone isn't what it used to be.
Thanks Herb,
sounds like unknowingly I hit the target. I guess sometimes it is better to be lucky than good!
Herb, how'd you stack the cookie cooling racks inside the YS1500? Do you have a rack holder of some sort that they can slide into or did you just rest them on top of each other?
I use these to put the salmon on:
and use these to stack on the grates:
- 2105-459_m.jpg (10.76 KiB) Viewed 12660 times
Cool, thanks! I've never seen those stacking grates before. Any idea what the brand is? Love to grab some.
- Joined: May 10th, 2014, 12:33 pm
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TennesseeJed wrote:Cool, thanks! I've never seen those stacking grates before. Any idea what the brand is? Love to grab some.
I bought my set of those at Target. I would think you should be able to find something like that at most stores with cooking utensils.
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