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Getting smoke into salmon?

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    Getting smoke into salmon?

    My salmon always turns out really good but the smoke flavor is always extremely subtle. I've had it out at restaurants at a couple different places and it has a great strong smoke flavor but I can't seem to replicate it. I use Hickory when I smoke. Any help would be appreciated.


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    #2
    How hot you smoking it and how long? I cold smoked some for an hour and it came out with a nice smoky flavor

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      #3
      I smoke mine at 160 till 135 internal temperature

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        #4
        I get the strongest smoke flavor with oak

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          #5
          https://m.youtube.com/watch?v=St8au0YcONM


          I've used this recipe several times and get plenty of smoke flavor. No fishy taste either

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            #6
            Also depends on the type of Salmon you use. The thicker cut on Atlantic will require more smoke than Sockeye. I find the Atlantic requires more cook time, hence more smoke flavor.

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