Electric Smoking Question

#1
I need some help…
Does anyone smoke salmon with a Brinkman, or similar, electric smoker?
In this weather smoker maintains about a 260-275 degree constant temp, and from what I have read, this is too high.
Any thoughts other than to cut back on cooking time?
I’m under the gun to have some ready for a party on Saturday.
Thanks
John
 
#2
John--
I have a similar issue with my recently purchased Smoke Vault... The smoke is great, but the salmon ends up cooked... Edible, but not "smoked". Next time I will use dry chips (as opposed to dampened)...this should create smoke more quickly and at a lower temp. Perhaps starting with cold water in the humidity tray will cool the box a bit? Perhaps cracking the door will help...

If this doesn't work, maybe it's back to the Little Chief!

Jerry, you are the pro...what are your thoughts??

Dave
 
#3
Tried the door, but didn't help that much. Also thought about putting ice in the pan which I do for smoking cheese (winter months) but wasn't sure if the moisture would change the flavor.
Thoughts?
 

Jerry Daschofsky

Moderator
Staff member
#4
With some smokers, you have to actually suspend the meat over the smoker (as in put a corrugated box over the top with racks for fish to sit in).

With the smokevault, I usually crank all the vents down, COVER them (usually 100mph tape), and leave setting on "warm". Usually get it down to temp I want (and keep it OUT of the sun too). Funny how little things will add more heat. Yeah, dry chips helps start smoke faster. But I want that smoker BARELY breathing. So choke it off as much as you can (where I wish CC would make thier dampers shut totally down, not 3/4 of the way).
 
#7
I had been unplugging my Brinkmann every so often to cool it and take lid off briefly. But I will try the ice thing next time, as long as the higher humidity doesn't do anything ot texture of the fish. Thanx for the tip :)
 
#8
John--
I found in smoking some pinks today, that after getting the chips started I can turn the fire completely off... temp stayed about 150--perfect for me. I got the chips smoking good before putting the fish in... My smoker is propane rather than electric, but this approach might work for you! Good luck!

Dave