Need Salmon/Auber advice

[Carp210]

Finally getting around to trying some smoked salmon.  The salmon sat in a dry brine for six hours then overnight in fridge on a rack to form the pellicle.  Put a coat of maple syrup on and back into fridge.  Plan to smoke later today.

Here is where I need some help.  I'm using a SI #2 with Auber.  Planning on splitting 3 oz of maple into smaller 1/8" flat strips.  How should I handle the temperatures for this smoke to get the best results and avoid the white ooze and still get a nice smoke flavor?  Plan now is to remove when internal temp of thickest piece its 140 degrees.

Should I foil the wood?  Use a multiple step program?  Waite till smoke starts before adding salmon?  Set a higher temp to get smoke them go into a low program? 





 

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[SuperDave]

Dave, if you aren't trying to do a legit cold smoke, I use a temp close to 200 for the entire smoke.  The "ooze" is merely a sign that it is being over cooked and the proteins are coming to the surface.  If you don't over cook, you won't get it. 

[Carp210]

Thanks Dave. I put it in a little while ago.  Got some smoke coming out of the top then added the fish and set the Auber.  I added a pan of water just because I was not sure and put the wood on a layer of foil. 

[FunkedOut]

I have only smoked salmon once, and it was in my SI3 with auber.
I had bad results, as I also planned on pulling it at an internal temp of 140F.  My problem was, from the time it hit 140F, to when I got inside, grabbed a cutting board and came back out and opened the smoker door, IT registered 150F!  Too dry for my tastes at that temp.
I would baby sit the last few degrees and pull it immediately.

As far as temp, smoke and the white stuff...
I went 1 hours at 120F, 1 hour at 140F, 1 hour at 160F and 1 hour at 180F.
I had read that cooking too quickly (too high a temp) is what squeezes the white stuff out.
I was basting with sauce every hour and there was white stuff present.
You can brush most of it away while basting.
Also, I didn't get any smoke at 120F in the SI3.  Smoke started at 140F and really kicked in at 180F.

Good luck.

One last note...
I had so much of the salmon in there that it filled a rack front to back, side to side.  The basting and salmon jus got all over the smoker and rack slides.  Afterwards, the smell drove me nuts and turned my stomach.  So much so, I had to strip clean the smoker; first time ever.
I believe in seasoning the smoker.  After so much pork, beef, chicken and turkey, that smoker was so well seasoned, I didn't have to use a rub on anything, and it still tasted good!   
It really hurt to strip it, but that salmon smell drove me nuts.

[SuperDave]

I usually do my salmon in my gas smoker.  When it gets the nasty fish smell, I wipe it down to get obvious drippings and then run a hot smoke with nothing in the smoker.  That usually eliminates the smell.

[FunkedOut]

I ran this thing up to 400F for a bit but no dice.

[SuperDave]

Probably because these units don't breathe.

[Carp210]

After the smoke started I added the fish with smoker turned off and let sit for 45 minutes.( temp inside 155 to 140 degrees)  Next one hour at 170 and then 190 till IT hit 140.  Took about 2 hrs 15 min from the time I put the fish in.
I did brush with maple syrup after it rested overnight on a rack in the fridge.  Did three coats about 2 hrs apart returning to fridge after each one. Was dry to the touch before each coat.

Very happy with the results, no white on the surface, still moist.  Nice change from grilled salmon.

[swthorpe]

Looks great, Dave!  Congratulations on a successful smoke!

[FunkedOut]

looks perfect.  I'll have to give it another shot.  140F looks like the right number.

[SuperDave]

Dave,
Your maple syrup brush tells me that you might like your salmon a little sweet.  I make a paste of maple syrup and brown sugar and slather the fillets right before the last heat phase.  It puts a pretty, shiny glaze on the fillet.