Smoking Whole Salmon

Smokin' Todd

I have 3 racks of beef ribs, and 7 chicken leg quarters , and 10 links of E2K sausages marinating for today's smoke.
One member of my family has asked about smoking a whole salmon...with head, tail, and all...
Has anyone ever snoked a whole fish? How do i know when it's done?
Thanx for info,
ST

Nature Boy

Smokin' Todd,
I have smoked whole snapper. Seasoned in the cavity, cooked direct at 250 until it flakes with a fork.[p]Salmon is already done in its raw state (if fresh), and should not be cooked past medium rare. You can peek between the flakes and see if it is done to your liking. You could lay a few lemon slices on top while smoking. Alder works great. Use a mellow smoking wood.[p]Should be excellent.
Enjoy...sounds like you have a feast going.
NB

Smokin' Todd

Nature Boy,
The thought of smoking a WHOLE fish kind of freaked me out...ya know with its' eyes staring right at you and all.
But i will take ur advie...i will first peek between it's flakes after one hr( 1 hr is what SMOKE AND SPICE recemmends for salmon steaks)
Yeeeeep...i sure do have a feast going here as I am visiting my brother here in Virgina...gota cook for 6 people here...plus 3 of my brothers' and sister-in-laws' friends.
But it is so so so fun!
Thanx again Chris,
ST