BBQ Smokers

[2LaneCruzer]

I think the goal of low temp smoking is to prolong the time fish will absorb smoke flavor. Frankly, while I like smoked fish, I see the smoke as similar to a spice and don't want to overpower the natural flavor. I would also like to taste the fish itself. I hot smoked the bluefish and have no complaints. Lots quicker too. A couple or three hours at about 180-190 worked well. I've only used electric to smoke fish. Too hard (for me) to keep precise low heat with charcoal over a short period.

My theory is that low and slow cooking (near or below the boiling point of water) tends to retain considerably more of the the moisture that would be driven off at higher temps while breaking down the tissue. As for smoking wood, I never use green wood nor do I use chips nor do I soak mine.

 

[IslandTractor]

My theory is that low and slow cooking (near or below the boiling point of water) tends to retain considerably more of the the moisture that would be driven off at higher temps while breaking down the tissue. As for smoking wood, I never use green wood nor do I use chips nor do I soak mine.

Agree. However, if you look at the link MossRoad posted on smoking salmon, the guy smokes at something like 110F for 10-14 hours and then ups the temp to 160-180F for two hours. Smoking at 110 is like leaving the fish out in my black charcoal smoker in the sunshine with no fuel or heat source at all other than the sun (how do you get smoke??). Even my electric cannot generate smoke with a temp setting of 110 as the box heats up too quickly and the chips never get hot enough to smolder. I know there are some cold smoking devices that generate the smoke in a separate box attached to the smoker but I don't have one of those. I'm also not sure I have the patience to spend 16 hours smoking fish if I am happy with a 2 or 3 hour "hot" smoke at 180-190. I guess if someone can convince me that the "cold smoke" step is worthwhile I can figure out how to generate smoke (typical tin foil pouch with fire applied directly to start the chips smoldering and then leave it in an unheated smoker). But I am really interested if anyone has done cold smoking and whether it was worth the hassle.

All of the temps are below boiling point of water (but of course evaporation would be faster at higher temps even below boiling).

 

[/pine]

@I.S....are you brining the bluefish?...we always brined them about the same as mackerel and mullet before smoking...they all have similar oil contents...so they did not need to soak long...brining helps retain moisture so cooking times can be long enough for heavily smoked fish (generally the more oily the fish the more smoke required)...the brine will give the raw flesh a very slick texture...

...I've been experimenting with some 18"-20" rainbows and have been brining them for about an hour because they are very lean...using some apple and pear wood...so far so good but it's easy to let them get a little dry...the guy that runs the local grocery/bbq sells smoked trout spread...$10 for 8oz....(BTW...I have an unlimited source for trout without having to leave the property...I just have to "co catching"...)

I like to baste most saltwater fish with Lee & Perins and lemon juice....For presentation purposes...brushing on a light coating of egg white for the last 20 minutes on the cooker will give it a nice sheen...rub or seasoning can be added to the egg white baste...

 

[IslandTractor]

Yes, I brine. I think I did the bluefish for a couple or three hours with a simple salt brine then rinsed. I did not air dry before putting them in the smoker. Came out great.

 

[MossRoad]

Agree. However, if you look at the link MossRoad posted on smoking salmon, the guy smokes at something like 110F for 10-14 hours and then ups the temp to 160-180F for two hours. Smoking at 110 is like leaving the fish out in my black charcoal smoker in the sunshine with no fuel or heat source at all other than the sun (how do you get smoke??). Even my electric cannot generate smoke with a temp setting of 110 as the box heats up too quickly and the chips never get hot enough to smolder. I know there are some cold smoking devices that generate the smoke in a separate box attached to the smoker but I don't have one of those. I'm also not sure I have the patience to spend 16 hours smoking fish if I am happy with a 2 or 3 hour "hot" smoke at 180-190. I guess if someone can convince me that the "cold smoke" step is worthwhile I can figure out how to generate smoke (typical tin foil pouch with fire applied directly to start the chips smoldering and then leave it in an unheated smoker). But I am really interested if anyone has done cold smoking and whether it was worth the hassle.

All of the temps are below boiling point of water (but of course evaporation would be faster at higher temps even below boiling).

Last time I smoked something for 16 hours I was in high school....

Anyhow, I don't have that kind of patience either. I don't mind smoking foods at home on a weekend when I'm doing yard work or hanging around the pool as I'm home anyway and its no bother to glance at the temp gauge on the smoker as I bob around the pool or drive by on the tractor. But I don't want to make it a chore. That would take the fun out of it.

 

[TBDonnelly]

I've done this hot smoked salmon recipe many times. It's a 30 minute cook. I've smoked several slabs for a friend. I vacuum seal the slab after it cools, it seals the moisture and flavor in. It has always received rave reviews. Smoked Salmon Recipe | Smoked Salmon Brine | BBQ Recipes | How to BBQ Right

 

[IslandTractor]

I've done this hot smoked salmon recipe many times. It's a 30 minute cook. I've smoked several slabs for a friend. I vacuum seal the slab after it cools, it seals the moisture and flavor in. It has always received rave reviews. Smoked Salmon Recipe | Smoked Salmon Brine | BBQ Recipes | How to BBQ Right

Funny how the terminology varies. This recipe calls smoking at 190 "cold smoking" whereas the recipe MossRoad linked uses 110 for cold and then bumps it up to 190 for a couple of hours. I'd almost call this one grilling over indirect heat rather than smoking because it is so short a cook.

Just goes to show that there are many ways to skin a cat and smoke a salmon.

 

[/pine]

...Just goes to show that there are many ways to skin a cat...

And as you likely already know... in some parts of the world (and probably the US too)...it's cooked over coals by street vendors...often called "meat on stick"...!

 

[MossRoad]

I've done this hot smoked salmon recipe many times. It's a 30 minute cook. I've smoked several slabs for a friend. I vacuum seal the slab after it cools, it seals the moisture and flavor in. It has always received rave reviews. Smoked Salmon Recipe | Smoked Salmon Brine | BBQ Recipes | How to BBQ Right

Now I'm hungry! :licking:

 

[IslandTractor]

And as you likely already know... in some parts of the world (and probably the US too)...it's cooked over coals by street vendors...often called "meat on stick"...!

Yep. But that pretty clearly crosses the line and would be called direct grilling in my book.

Shaslik or shish kebab is perhaps the original BBQ. Satay isn't far behind.

 

[TBDonnelly]

Funny how the terminology varies. This recipe calls smoking at 190 "cold smoking" whereas the recipe MossRoad linked uses 110 for cold and then bumps it up to 190 for a couple of hours. I'd almost call this one grilling over indirect heat rather than smoking because it is so short a cook.

Just goes to show that there are many ways to skin a cat and smoke a salmon.

In my mind, anytime chunks of wood are added to the fire, the smoking process begins. Then the sky is the limit as far as variations in time and temps goes.

 

[dragoneggs]

Now I'm hungry! :licking:

Yep I bookmarked this one as we have a bunch of Pacific Wild Salmon we just caught!

 

[TBDonnelly]

Yep I bookmarked this one as we have a bunch of Pacific Wild Salmon we just caught!

Ummm......drool.

Couple notes on the 30 minute salmon cook. Stay with the grill the last ten minutes or so. Resist the urge to grab a beer and chat with the neighbor. It's easy to over cook the salmon, an extra 10 minutes makes a big difference in a 30 minute cook. The pictures shown in the recipe look a tad overdone/dry to me. I use a thermometer, when the meaty-est part of the salmon slab reaches 140 -145 degrees max, I pull it off the grill.

 

[JRobyn]

^^ +1 on the overcook! Salmon is one of those things that is hard to do just perfect because the time line between perfect done and overdone and dry is so short. I imagine that many people that say they don't like salmon have never had any cooked to perfection.

- Jay

 

[dragoneggs]

^^ +1 on the overcook! Salmon is one of those things that is hard to do just perfect because the time line between perfect done and overdone and dry is so short. I imagine that many people that say they don't like salmon have never had any cooked to perfection.

- Jay

You are absolutely right! I never order salmon in a restaurant because they always over cook it. Sometimes just a little but most times it is way too dry. We went out off the mouth of the Columbia River and we boat limited. 28 fish, 14 people and three nice kings. Our friend caught one that gave her all she could handle.

 

[IslandTractor]

Ummm......drool. Couple notes on the 30 minute salmon cook. Stay with the grill the last ten minutes or so. Resist the urge to grab a beer and chat with the neighbor. It's easy to over cook the salmon, an extra 10 minutes makes a big difference in a 30 minute cook. The pictures shown in the recipe look a tad overdone/dry to me. I use a thermometer, when the meaty-est part of the salmon slab reaches 140 -145 degrees max, I pull it off the grill.

You should investigate sous vide cooking if you like moist fish. Impossible to overcook and you choose your end temperature ahead of time. I like 130. Just decide when you want to eat and stop cooking then. If you want a crust on the outside just take the cooked fish out of the bag and put it on a very hot grill for a minute a side.

 

[rrrkkk]

I've kind of switched for Salmon to a Himalayan Salt block. It's very good on fish and seafood. Just heat it up gradually on the grill as hot as you can get it. It will take a long time to cool off after cooking.

 

[TBDonnelly]

You should investigate sous vide cooking if you like moist fish. Impossible to overcook and you choose your end temperature ahead of time. I like 130. Just decide when you want to eat and stop cooking then. If you want a crust on the outside just take the cooked fish out of the bag and put it on a very hot grill for a minute a side.

Had to check my info. My wall chart say's safe temp for fish is 145 degrees for 15 seconds. Amazing ribs website say's: USDA recommends serving it at 145 degrees because fish are susceptible to parasites, often from the droppings of warm blooded animals such as seals. It is easy to overcook fish, so be vigilant.

Regarding sous vide amazing ribs say's: This is the secret behind sous vide cooking. Sous vide machines are precisely controlled warm water baths usually set for 130 degrees and above. Food is placed in vacuum sealed bags and submerged in the water. It can remain there for hours and never go higher than 130 degrees.

I see some sous vide salmon recipes call for 118 -122 degree cooking temps for 20-30 minutes. A bit below the USDA recommendation of 145 degree. I'm partial to the applewood smoked flavor. I highly recommend vacuum packing but, after the salmon comes off the grill.....for extended quality preservation.

 

[IslandTractor]

This article discusses the issues with salmon sous vide. Sous Vide Salmon Safety - Modernist Cooking Made Easy

On the east coast we get mostly frozen salmon and Anisakis simplex doesn't survive freezing for 7 days so it isn't a concern. It would be an issue in fresh Pacific salmon. Don't believe it is an issue in Great Lakes salmon as fresh water doesn't allow completion of the parasites life cycle. Also, as best I can tell there are only a dozen or so cases reported in the U.S. annually and most just involve a self limited rash or abdominal pain. Still, you are right that 140 degrees will eliminate the risk in never frozen salmon.

 

[2LaneCruzer]

This article discusses the issues with salmon sous vide. Sous Vide Salmon Safety - Modernist Cooking Made Easy

On the east coast we get mostly frozen salmon and Anisakis simplex doesn't survive freezing for 7 days so it isn't a concern. It would be an issue in fresh Pacific salmon. Don't believe it is an issue in Great Lakes salmon as fresh water doesn't allow completion of the parasites life cycle. Also, as best I can tell there are only a dozen or so cases reported in the U.S. annually and most just involve a self limited rash or abdominal pain. Still, you are right that 140 degrees will eliminate the risk in never frozen salmon.

I have never tasted real salmon. Around these parts, it comes in cans and is served in patties or little pyramids.