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Smoked Salmon (Hot Smoked) — Smoker at 225°F / 107°C, internal 145°F / 63°C

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Smoker Temperature: 225°F / 107°C

Target Internal Temperature: 145°F / 63°C

Overview

Smoked Salmon (Hot Smoked): smoke at 225°F (107°C) until internal reaches 145°F (63°C) for 3-4 hours. Brine salmon 8-12 hours in salt/sugar/water. Air dry 2-4 hours until pellicle forms (tacky surface). Smoke at 225°F using alder or apple wood. Done at 145°F. Flaky and rich.

Key Details

  • Smoker Temperature: 225°F / 107°C
  • Target Internal Temperature: 145°F / 63°C
  • Smoking Time: 3-4 hours
  • Brine salmon 8-12 hours in salt/sugar/water. Air dry 2-4 hours until pellicle forms (tacky surface). Smoke at 225°F using alder or apple wood. Done at 145°F. Flaky and rich.
  • Maintain clean thin blue smoke — thick white smoke creates bitter flavor

Why This Matters

  • Smoking low and slow breaks down collagen in tough cuts for tender results
  • Wood smoke adds complex flavor compounds not achievable with other methods
  • Temperature control is the most important skill in BBQ smoking
  • Internal temperature determines doneness — time is only a guideline

How To

  1. 1Preheat smoker to 225°F (107°C) with chosen wood
  2. 2Season or rub the meat and place in smoker
  3. 3Smoke for approximately 3-4 hours, maintaining steady temperature
  4. 4Monitor internal temperature — target 145°F (63°C)
  5. 5Brine salmon 8-12 hours in salt/sugar/water. Air dry 2-4 hours until pellicle forms (tacky surface). Smoke at 225°F using alder or apple wood. Done at 145°F. Flaky and rich.

Tags

cooking-tempssmokingbbqsmokersmoked-salmon-hot-smoked

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Frequently Asked Questions

Smoker at 225°F (107°C), target internal of 145°F (63°C). Brine salmon 8-12 hours in salt/sugar/water. Air dry 2-4 hours until pellicle forms (tacky surface). Smoke at 225°F using alder or apple wood. Done at 145°F. Flaky and rich.