"Heavy_Smoker" > wrote in message
...
> I'm trying to smoke my first salmon today. I brined overnight and stuck
> into my beloved WSM. In an effort to keep the temps to 140F, I (used the
> minion method, just as all my other smoking activites), I kept the lower
> vents as *closed* as possible.
>
> Well, now I'll well over 250F, thinking I should have thought about this
> more, and severly limited the qty of lump... maybe just to the lump in my
> charcoal starter.
>
> So, can anyone give me some pointers:
>
> 1) How will this salmon come out? I can't imagine it being bad, but not
> like I was hoping. I'll cook it to ~160F and see, this ship has sailed.
> ;-)
>
> 2) How does one keep a WSM ~140F. Maybe just pour (into an empty WSM)
> whatever lump is in the charcoal starter and add more lump as needed?
>
>
> I s'ppose nothing is lost here. I have two loins waiting in the wings for
> their chance into the smoker. ;-)
>
> Better living through smoking.
>
>
Are you trying to make "cold smoked salmon", or the regular smoked salmon? I
can't think of a name for the latter firmer smoked salmon.

I've tried to make cold smoked salmon a number of times in an electric and
in a bullet charcoal smoker. Neither worked. I believe you must make gravlax
from a good wild fresh salmon, and then smoke that at room temperature. I
think that's what the pros do. One of my attempts was at 150F with my Luhrs
Jensen and that overcooked the salmon. It turned out too firm.

If you're trying to make a firmer smoked salmon, I think it can be done, but
the smoking temp. must be much lower than the 225-250F. The WSM gives you
that temp when the water pan is full. It's difficult to get the WSM much
below that. I'd use miniscule charcoal ala Minion, and a very full water pan
and carefully adjust the bottom vents before you put the meat on. It should
go on the lower grate, as you know.

I had a somewhat humerous interchange with someone at the fish market
recently. She said she makes gravlax and adds liquid smoke! Horrors! I may
try it sometime.

In N. Cal right now the market price for fresh non farmed salmon is about
$15 a pound, frequently more. A good cold smoked salmon at Costco is just a
few dollars more. Today I saw a 1.5lb package for $19 something. That's
cheaper than fresh.

Good Luck,

Kent