"Sqwertz" > wrote in message
...
> On Sun, 15 May 2011 22:37:22 +0000 (UTC), Heavy_Smoker wrote:
>
>> Kent said
>>
>>> 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.
>>
>> You think to much of me. I'm just trying to smoke some salmon. ;-)
>
> No, no, no. It's just Kent. Any time the subject of smoking fish
> comes up Kent is there to confuse matters.
>
> You want to hot smoke fish.
>
>
And, have another drink, Sqwertz.


> He may have a point in the fact that you wanted to smoke at 140F until
> the fish reaches 160F. And that only happens in a Magic Smoker
> (available at your Magic Carpet dealer for about $7.2K)
>
> Brine and dry your fish. Use MINIMAL lump (see my previous post).
> Shoot for 180-200F for about an hour to hour.5. I don't use a thermo.
> I go by look and feel and knowing how hot the smoker was.
>
> A good fatty piece of salmon is fairly forgiving.
>
> Unless you're kent.
>
> -sw