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Salmon Stall

Doc_Eggerton
Doc_Eggerton Posts: 5,321
edited April 2012 in EggHead Forum
Do you get a stall with hot smoked salmon?  This time has gone picture perfect, the cure looked good and the temp has been between 180 and 195 the whole time.  I didn't even put out the fire and have to restart.

Well, the Egg temp has been 192 and the internal fish temp 151 for 30 minutes now.  I cracked the daisy wheel a little to decide if the fire was out, and the temp went up one degree.  The fire is still lit, but the salmon is not budging.

XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    No stall on salmon. 151 is good for salmon anyway (too done for me). Pull it.




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  • gdenby
    gdenby Posts: 6,239
    According to most recent info from a few months ago, the stall is caused by evaporation the food. If so, once the salmon breaks its stall, its likely to get dry really fast.
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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    I thought 160 was the target.  I just looked at it, and it looks good.

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    i like mine at 135 or so. too dry for me after that. That' grilling though to med rare. I've never smoked it. No stall though
    Keepin' It Weird in The ATX FBTX
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    According to most recent info from a few months ago, the stall is caused by evaporation the food. If so, once the salmon breaks its stall, its likely to get dry really fast.
    From where? Would like to read. I've never cooked steak or fish with a stall. Not being smart a**. would seriously like to know if that is what the story is. Does not sound right to me but I'm open minded....until I'm not :)

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  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    tI looked good, and heck I eat salmon raw.  I pulled it.  Looks like the internal temp was in the high 140's>

    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    tI looked good, and heck I eat salmon raw.  I pulled it.  Looks like the internal temp was in the high 140's>
    perfect. Should be delicious


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  • lousubcap
    lousubcap Posts: 36,785
    I hot smoke salmon fillets all the time-dome temp around 220*F (+/-) and always pull at 140*F in the thickest part-works for me.
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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