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#1 |
Ten Point
Join Date: Oct 2009
Hunt In: Ranger
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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 |
Ten Point
Join Date: Jun 2011
Location: houston
Hunt In: Reagan wells, fedor, paige, rocksprings
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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 |
Pope & Young
Join Date: Oct 2006
Location: North DFW
Hunt In: Thinking of taking up fishing.
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I smoke mine at 160 till 135 internal temperature
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#4 |
Eight Point
![]() Join Date: Sep 2011
Location: Grand Prairie
Hunt In: Oklahoma , and Wichita co.
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I get the strongest smoke flavor with oak
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#5 |
Ten Point
Join Date: Mar 2010
Hunt In: North central Tx, Kansas
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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 |
Six Point
Join Date: Aug 2016
Location: Georgetown
Hunt In: Menard County, TX & OK Panhandle
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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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