Smoke for lox?

Unknown

I'm in the middle of curing my first batch of salmon for lox, with plans to smoke it on Sunday. I'll be using a small egg to generate the smoke and dryer vent to "pipe" the smoke into my large egg. I Know I want to keep the smoke cool, and fish below 90 degrees, but I have no idea what my target temperature is in the small, or how much wood to use. I have apple chips, not chunks. How hot should my fire in the small be? How much apple chips should I soak for the half hour smoke?

Chuck

<p />Warren H. Prince,[p]That setup sounds like a winner. As you can see I have used a similar setup before. When I do it I set a small fire in the mini, then add some more lump with chips or chunks, a couple of chunks or a big handfull of chips which you may need to add to, on top of that. I try to keep the mini at about 150* with the large then staying below 100*. Good luck and let us know how you make out. [p]Chuck

HighMedLow

Warren, I am curious as to what kind of Lox you are trying for - NY, Alaska, Norwegin..
How thick is the salmon? What kind of salmon?[p]And you didn't say anything about the cure (contents or timing).[p]I'm sure I could not contribute otherwise.[p]HML

UnConundrum

HighMedLow,
I'm basically following the link below. This is my first attempt. The salmon I'm using is cohoe, which isn't too thick. I was going to try king salmon, but a buddy suggested this and picked it up for me at restaurant prices... As to what I'm trying for... well.... whatever this turns out... LOL and I'll experiment next time out.

[ul][li]smoked salmon link[/ul]

HighMedLow

UnConundrum, Another way for your info:[p]http://www.geocities.com/smokesticks/lox.html[p]The many kinds of salmon will produse diff results, texture, taste, oil content, etc.. [p]It sure would be nice to have a 'salmon tasting bar' to compare the diff flavors and methods of prep side by side.[p]but I digress..
HML