Smoking salmon problem

[motorek]

I am new to smoking fish. I smoked pink salmon, which I cough in the salt, and I also recently smoked coho salmon. What I have found is that my smoked salmon is much drier comparing to store-bought smoked salmon. I use a receipt from salmon university and my salmon was paper dry, and when I bought some smoked salmon from the market, it was very juicy and full of oil. My assumption is that either the fish from market have some extra added oil or they are higher quality Alaskan salmon, and full of natural oils. Am I doing something wrong, is it my smoker, my technique? I am using a simple smoker without automatic temperature regulation. I just simply leave the door open to decrease the temperature.

Any opinions?

[Kfedka]

What model/make smoker are you using?

If your fish taste too dry I think it could be one of two things. First you are leaving it to long in the smoker, so the fishing is dried instead of smoked, or second prior to putting the fish in the smoker after brining it you are drying it out to long.

[Dave]

Just a guess but it may be that your smoker is a bit too hot. I smoke at about 160 degrees or so for about 3.5 hours. I also rinse my salmon fillets in cold water and pat them dry after brining and before smoking. Let us know how your next batch turns out.

[Blackmouth]

Brine longer smoke slower....

[racfish]

Dont forget that store bought salmon has many preservatives and other chemicals that slow down the rotting.When we smoke at home we use nothing but a brine solution.Fish caught in the river will be more oilier then fish caught in the salt.I brine for 8 hours ,rinse the fish in cold water and rack them to dry for a couple hours before I smoke them,This gets rid of the outer layer of salt that will dry out the meat.Try venting your smoker more so that your smoking is done a lil cooler then the smokers usually say.Dont over use salt.When you put your fish in the brine the fish pieces will float in the brine not sink to the bottom.Then your brine is good.Good luck on future smoking....

[Toni]

Could it be in the brine to long? If using smaller pieces of fish you might not want to brine as long. Pinks have less oil than coho. What you might want to do it test it after 3 or 4 hours and see when to take it off. To get it the way you want it.

[MikeFishes]

One thing to add to the list of suggestions is to make sure you use a water pan and place your fish on the rack closest to the pan.

I also tried the SalmonU recipe and found that it did produce a bit dryer salmon for me. Not sure if it's because it's a dry brine. From my (limited) experience it seems that the wet brines do a bit better job at keeping the fish moist.

One thing that might help with making sure you don't dry it out in the smoker is get one of those remote thermometers so you can make sure you pull out the fish right when it's done.

[flinginpooh]

Keep an eye on your fish as ya cook it. Thicker the fish the longer the time. Thinner the cuts less time. It takes some getting use to if your using charcoal type smoker thats what I use with burnt wood and alder smoke. Also higher heat will dry out quicker too. As far as the salt Ive not had my fish dry out do to salt. Your smoking it Try it with no salt it still drys out. Its length of time cooking that does that. Chum have the lest oil, then pink, steelhead, sokeye, coho, chinook just my opinion but the pink and chums are the only ones I smoke up. The others are just too damn good baked or BBQ.

[motorek]

One thing to add to the list of suggestions is to make sure you use a water pan and place your fish on the rack closest to the pan.

I also tried the SalmonU recipe and found that it did produce a bit dryer salmon for me. Not sure if it's because it's a dry brine. From my (limited) experience it seems that the wet brines do a bit better job at keeping the fish moist.

One thing that might help with making sure you don't dry it out in the smoker is get one of those remote thermometers so you can make sure you pull out the fish right when it's done.

Water pan? I did not use water in my smoker. I have electric smoker - Big chief smoker. There is a small tray in the assembly, should it be filled out with water?

[Rich McVey]

Yea, That will make a huge difference. I alwayse have my water pan full of fresh clean water. It makes a huge difference in both my Brinkman and the Masterbuilt

[racfish]

Another quick lil notion is to change the racks around while smoking.This will keep it evenly smoked during the process.

[Bodofish]

First let me say, no water pans for smoking fish. They are for smoking meat.

It's really hard to tell what the problem is by having it described in the post. Too many things could be going on for a good diagnosis. Now if I were to guess I would be inclined to think that the fish were not allowed adequate time to form a pelicul to protect the moisture in the fish. If a pelicul is not formed all the moisture will be driven from the fish in the cooking process. 24 hours in the fridge before going in the smoker is the plan.

[jens]

I recently smoked a batch during this cold weather, and for some reason, it was the worst tasting batch I have ever smoked up. The outside of the meat was jerky tough and the inside was soft and mushy. I have an electric Brinkmann. Kinghunter who has a Lil Chief Electric noticed the same issue with his batch. What gives?

[blufin loui]

Hi ya jens, I haven't any experience with the Brinkmann, but I smoke using a Big Chief, and the low temps are a huge prob without a lil addaptation. I smoked up a batch last week with the temps of mid teens out. The smoker is in an unheated outbuilding, so I used some insulating material used in high heat applications on the back, sides and top of the smoker. I left the vents on the top uncovered and the front is uncovered. Also I had to put a radiant heater in front of the unit to bring it up to heat (150-160f). so my guess is the temp is not geting high enough and the outside of the fish is drying to a jerky consistency without raising the internal temp of the fish up high enough to finish the job. I had similar results before I modified with the insulation. Last weeks fish turned out pretty good, and I will be taking some of it to a workplace potluck on a bed of lettuce. Good luck with the next batch of smoking.

[Rich McVey]

First let me say, no water pans for smoking fish. They are for smoking meat.

Really? I use water in my tray for almost everything except jerky. Now most of the time when I smoke salmon, its a thicker cut for dinner and I use a higher temp. Even when I would smoke it for snacking I use water.

What would be the benifit other than drying the salmon out more?

Rich

[jens]

Hi ya jens, I haven't any experience with the Brinkmann, but I smoke using a Big Chief, and the low temps are a huge prob without a lil addaptation. I smoked up a batch last week with the temps of mid teens out. The smoker is in an unheated outbuilding, so I used some insulating material used in high heat applications on the back, sides and top of the smoker. I left the vents on the top uncovered and the front is uncovered. Also I had to put a radiant heater in front of the unit to bring it up to heat (150-160f). so my guess is the temp is not geting high enough and the outside of the fish is drying to a jerky consistency without raising the internal temp of the fish up high enough to finish the job. I had similar results before I modified with the insulation. Last weeks fish turned out pretty good, and I will be taking some of it to a workplace potluck on a bed of lettuce. Good luck with the next batch of smoking.

The temperature outside when we smoked our batch was in the high teens. I am glad to know it isn't our smokers, but the freezing cold. I was almost tempted to do it in my garage, but I read some horror stories of people doing that.
Thanks Loui for your help. :cyclopsan

[mav186]

Hi ya jens, I haven't any experience with the Brinkmann, but I smoke using a Big Chief, and the low temps are a huge prob without a lil addaptation. I smoked up a batch last week with the temps of mid teens out. The smoker is in an unheated outbuilding, so I used some insulating material used in high heat applications on the back, sides and top of the smoker. I left the vents on the top uncovered and the front is uncovered. Also I had to put a radiant heater in front of the unit to bring it up to heat (150-160f). so my guess is the temp is not geting high enough and the outside of the fish is drying to a jerky consistency without raising the internal temp of the fish up high enough to finish the job. I had similar results before I modified with the insulation. Last weeks fish turned out pretty good, and I will be taking some of it to a workplace potluck on a bed of lettuce. Good luck with the next batch of smoking.

The temperature outside when we smoked our batch was in the high teens. I am glad to know it isn't our smokers, but the freezing cold. I was almost tempted to do it in my garage, but I read some horror stories of people doing that.
Thanks Loui for your help. :cyclopsan

I've also had success pulling the racks of fish after the smoking process, and placing them in my oven at the lowest setting with the door cracked open a bit. Makes the house smell a tad bit fishy...but a lot safer than other methods.

[blufin loui]

Hi ya jens, I haven't any experience with the Brinkmann, but I smoke using a Big Chief, and the low temps are a huge prob without a lil addaptation. I smoked up a batch last week with the temps of mid teens out. The smoker is in an unheated outbuilding, so I used some insulating material used in high heat applications on the back, sides and top of the smoker. I left the vents on the top uncovered and the front is uncovered. Also I had to put a radiant heater in front of the unit to bring it up to heat (150-160f). so my guess is the temp is not geting high enough and the outside of the fish is drying to a jerky consistency without raising the internal temp of the fish up high enough to finish the job. I had similar results before I modified with the insulation. Last weeks fish turned out pretty good, and I will be taking some of it to a workplace potluck on a bed of lettuce. Good luck with the next batch of smoking.

The temperature outside when we smoked our batch was in the high teens. I am glad to know it isn't our smokers, but the freezing cold. I was almost tempted to do it in my garage, but I read some horror stories of people doing that.
Thanks Loui for your help. :cyclopsan

I've also had success pulling the racks of fish after the smoking process, and placing them in my oven at the lowest setting with the door cracked open a bit. Makes the house smell a tad bit fishy...but a lot safer than other methods.

so awsome you bring up the safety issue mav186. cold temps and auxillary heating methods are always a concern.
Have a Safe and Happy Holiday Season

[Bodofish]

First let me say, no water pans for smoking fish. They are for smoking meat.

Really? I use water in my tray for almost everything except jerky. Now most of the time when I smoke salmon, its a thicker cut for dinner and I use a higher temp. Even when I would smoke it for snacking I use water.

What would be the benifit other than drying the salmon out more?

Rich

Are you smoking the fish or steaming the fish? I like a good poached salmon as much as the next guy.......

The water can soften the pelicule allowing the moisture you've sealed in to escape.

[Bodofish]

Hi ya jens, I haven't any experience with the Brinkmann, but I smoke using a Big Chief, and the low temps are a huge prob without a lil addaptation. I smoked up a batch last week with the temps of mid teens out. The smoker is in an unheated outbuilding, so I used some insulating material used in high heat applications on the back, sides and top of the smoker. I left the vents on the top uncovered and the front is uncovered. Also I had to put a radiant heater in front of the unit to bring it up to heat (150-160f). so my guess is the temp is not geting high enough and the outside of the fish is drying to a jerky consistency without raising the internal temp of the fish up high enough to finish the job. I had similar results before I modified with the insulation. Last weeks fish turned out pretty good, and I will be taking some of it to a workplace potluck on a bed of lettuce. Good luck with the next batch of smoking.

I just saved the cardboard box it came in and if it's too cold I just put the box over the top.