How long does it take to smoke salmon in a smoker?
Keep the smoker temperature low for a long period of time and your smoked salmon will be moist, flaky, and full of smoky flavor.
Set the smoker to 120 degrees F and let the fish roast for about 3 hours.
If you are pressed for time though, set the smoker to 220 degrees F for smoked salmon in only 2 hours.
How do you smoke fish in a smoker?
Remove the fish from the brine, and rinse each piece under cold water. Gently pat dry with paper towels, and lay the pieces on a waxed paper to air dry for about one hour. Smoke the fish for two hours in a smoker heated to 200 degrees. Use your favorite wood chips or chunks when smoking.
Can you smoke your own salmon?
Smoking fish is not difficult, and it takes far less time than smoking meats such as pork or venison. You will need large pieces of your fish—salmon is an excellent smoking fish as are bluefish, shad, trout, mackerel, or sturgeon—and then you will need to prepare a brine.
What temperature do you smoke salmon to?
Gradually increase the temperature inside the smoker over the course of the day so that during the last hour or so it hovers between 150° and 160°F. Smoke the salmon until it reaches an internal temperature of 145°F in its thickest part, which will take eight to ten hours.