High Tech Salmon Smoking!!! 3
I’ve been smoking (and eating) salmon literally my whole life. I’ve been fortunate to travel all over Alaska and have seen how the native Alaskans process & smoke their fish and game so I felt that I had a good handle on the process.
That was until I wrote my salmon smoking process up in blog form Smoking Salmon Simplified and received a multitude of questions that I couldn’t answer!
Basically, all I’ve ever used are the ol’ standby “box and hotplate” electric smokers like the Luhr Jensen Big Chief and Little Chief. All these units do is plug in, get hot and make smoke. There is no thermometer, no heat control…no nothing!
So, when I was asked by readers of the blog what temperatures to smoke fish at… I really had no clue! All I really knew was that smoking fish in the summer was a lot easier than in the winter! Now with this Masterbuilt Digital Electric Smokehouse I know that 120F is a great start for an hour then increasing the temp to 165 for 4-5 hours is just perfect for salmon!!!
All that was before I got my new Masterbuilt Digital Electric Smokehouse with thermostat, temperature control and a timer… Did I mention the wireless remote control?
Once out of the box, it just a few minutes to do some screwdriver “surgery” assembly and you’re almost ready to smoke!
After assembly, you’ll need to break the unit in by bringing it up to temperature and running a tray of chips through. I was amazed that the unit started smoking within five minutes of turning it on!
The process now follows my previous blog, Smoking Salmon Simplified and now I can add the handy and interesting concept of actual temperature readings to the recipe!
Don’t forget to air dry your brined fish for 24 hours! the cabinet of the Masterbuilt smoker is simply perfect for this process! Just open the top vent and remove the smoker chip tray to increase air flow and you’re in business!
As soon as you plug it in, the unit displays the interior temp of the unit. For smoking coho I recommend 175 degrees for five or six hours depending on the thickness of your fish.
The digital timer will shut the unit off while you’re away and as long as you can find the time to replace the chips a couple times during those six hours…
…you should see something like this coming out of your new Masterbuilt Digital Electric Smokehouse from Sportco and Outdoor Emporium!
To be honest, I’m just getting started with this unit! I’m smoking pheasants, ducks and possibly a Thanksgiving turkey! How about some smoked venison and/or elk?
I better start shooting straighter before I can promise that!!!
Tom Nelson The Outdoor Line www.theoutdoorline.com 710 ESPN Seattle
Good day I also have a Masterbuilt and love it I do deer and salmon jerkie and peperoni? would you happen to have a recipe or know how to get one for Salmon Peperoni? I can find salmon sausage but no peperoni sticks recipe?
The MasterBuilt does an excellent job and cookes hotter and quicker than the ol' box and hotplate. However, the "traditional" smoke you reference does not always happen fast. That deep, red coloration and glazed look of a perfect smoke often results from a slower process. That being said, most folks will not spend three days in search of the perfect smoked salmon and the MasterBuilt will serve them -as it does me- just fine! Happy smoking!
Looks great Tom! How did it all turn out though, compared to your old methods? Did the Masterbuilt do the tradition justice, or do you prefer the 'box and hotplate' better? I just bought a Masterbuilt electric smoker (the one without the window) myself, and I love it, but I have nothing to compare it to so I'm interested to know if there's a noticeable difference in flavor quality? Thanks for the post!