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Homemade smoked salmon fiasco! Help!


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Homemade smoked salmon fiasco! Help!

jono37 | | Aug 24, 2008 08:13 PM

I received a Smokin' Tex smoker recently as a gift and am trying to learn how to use it.

Today I made smoked salmon fillets. I put salt, pepper and olive oil on each fillet, then put them into the smoker at 200 degrees. I had filled the smoke box with a combination of cherry and hickory wood.

I basted at 30 minutes with a little butter and dill. I checked the fillets after about 40 minutes - they were done, but unfortunately had a thick, smoky, harsh-tasting exterior that made my wife become ill when she tasted it. The only way to salvage the entire project was to cut off all the edges, leaving the pink interior. This was nice and moist, but certainly not with a special enough flavor to justify the whole process.

What did I do wrong? I am thinking that I either used too much wood, or that maybe using any hickory at all was a mistake. Since the smoker has a heating element and will cook at a low temperature, I should probably just use a tiny amount of wood next time and see what happens.

Any thoughts from more experienced smokers? Thanks.

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