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Questions about smoking salmon...

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BarManBean
BarManBean Posts: 129
edited August 2011 in EggHead Forum
Did some fishing during a recent vacation and I have about a 2.5lb landlocked atlantic salmon (read: white flesh, not pink) that I would like to smoke.

I'm planning on brining it with a simple salt/sugar/rosemary mixture for a few hours and smoking with alder wood; couple of questions though.

First, should i "cold smoke" or "hot smoke" the fish. Do i need the paint can set up for cold smoking? Will hot smoking get me the flavor/texture i want? FYI, i have a large BGE.

Second, the fish is a 'bit' small for filleting in my opinion. Am I okay to smoke the fish whole (minus the head and tail)?

Cheers.
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  • Feeding Frenzy
    Feeding Frenzy Posts: 87
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    What flavor/texture are you wanting? Flakey like cooked fish? Firm like Lox? Smoking the fish whole seems you will be leaving your smoke flavor on the skin. More details will help
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  • BarManBean
    BarManBean Posts: 129
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    i guess i'm looking for a texture that "flakes" off in pieces, not something that is oily like lox. good point about leaving the flavor on the skin...i'm just worried about ruining a smaller fish by trying to fillet it--not exactly a pro at that.
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