Good intentions gone bad, need help

Crab leg

Ok, I had planed on slow smoking a nice salmon fillet today but all heck has broken loose and I am up crap creek. I am supposed to bring said fish to party tonight, and I have not started it yet. I have about 3 hours to cook it. I need time and temp suggestions as soon as possible. I am thinking 250* for as long as I can go, then bump it up if possible. What temp do you pull it? I used to just go by feel, but now that I have a very nice thermapen thanks to Molly, I figger I might as well have a good target to shoot fer. Whatcha think? Thanks for any input. Oh, and sorry to this nice piece of fish for not being treated properly.
Seth

Prof Dan

Crab leg,[p]Salmon fillet? Depends on how thick it is. For an inch thick piece, it's just 250 for about 40 minutes, maximum. Doesn't sound like enough, but it is. After a half hour, poke it gently. If it shakes like jelly, it is not done.[p]No problem!

J Appledog

Crab leg, I'd keep it in the 225-250 range. Some salmon is fattier than other types so I cook it until the fat comes to the surface, brush off the fat, brush with some maple syrup and cook another 20 minutes or so until the flesh is firm.
If the fish hasn't been brined, I'd season it with salt & pepper and then brush with maple syrup and smoke it until the flesh is firm, after the fat comes out.
I use apple wood.
Good luck! Julie

Crab leg

J Appledog,
Thanks Julie. I hope your meds work out and you are on the mend soon.
Seth

J Appledog

Thanks, Seth! I almost feel human again. JCA