05-04-2018, 07:02 PM
I think you have to add some more info to your question. What kind of smoked fish are you wanting to make? The cold smoked is like the thin sliced salmon you have from Scotland called Lox by some almost the texture of raw fish. I can't help with this. The other type is smoked salmon cooked at 200 degrees or above for a short period of time. This is like a grilled smoke flavored salmon steak. The way I believe most recipes call for is (1)brining,(2) dry to form pellicle. (3)smoke at 150 to 160 degrees until it is the texture you like (4-6 hours usually), (4)check internal temp and if not above 160 add heat until internal reaches 160, done, store in refrigerator or freezer. I think Tubedudes answer is spot on. My Masterbuilt is great when I set the temp above 200 for brisket, ribs etc..If I set it to 150-160 no smoke so it does not work to do fish the way I like it. So I drag out the Little Chief I bought in 1978 preheat it, add Alder( my favorite for Trout or Salmon) smoke until the fish flakes how I like it. It seems like about 4 hours for small trout and as long as eight for King Salmon filets. I really go by how the fish feels and looks more than by time. I then check the internal temp and if it is below 160 I put it in a 200 degree oven until it hits 160.
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