Sea scallops & salmon

[Libohunden]

Tomorrow, I'll be smoking in my brand new Model 3 (I'm seasoning it today). My wife wants Salmon and Sea Scallops.  What internal temperature should I look for on the Scallops.. And the salmon?  Anyone have any suggestions on how to prepare them, etc?  Any help would be appreciated!

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[old sarge]

I think you will find what you need in this section.  Pork Belly has a good post regarding scallops and shrimp and I am sure that salmon is adequately covered.  Mostly though, you will need to experiment because you cannot lay eyes on the food.  Fair warning:  You will experience a heat dump.  And if still producing smoke, you can be engulfed in it. So go with what others have done regarding heat and time and adjust from there.

[Libohunden]

How do I find that post, Sarge?  I just did a search and couldn't find it.

[DivotMaker]

It's in this section - here's the link:

http://smokinitforums.com/index.php?topic=1830.0

Good luck, and welcome!

[old sarge]

I see Tony took care of the link.  The entire recipe section should give you many ideas and tips.  Just take your time to read through it and learn from others. Enjoy.

[Pork Belly]

That's my post for the scallops. I had wonderful results but I recommend you do the scallops separately from the fish. You need to check and recheck the scallops to insure you don't go too long. That is not going to do your salmon any favors popping the door open a few times. I went by texture not temp, same as I would if the were on the stove in a skillet. Mine were bay scallops, if you doing divers they will need to go a little longer.