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How do I get the temp to stay around 140 to 150 degrees for smoking salmon?

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ChinthakaJ

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  • Master
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Make, model of appliance.

Posted on Jan 06, 2020

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ImJustAvg

  • 2006 Answers

SOURCE: refrigerator temp stay around 50

Did you check for ice buildup behind the rear panel of the freezer? Does the evaporator cooling fan work? Is the cooling tubes blocked with something? Have you cleaned the condenser coil?

As you can see there are many things that can cause a problem like this, so the more indications we get from you the better, we can help you!

Things like the compressor seems to be working longer; or ice build up in the freezer; and some temp measurements in different section of the unit, etc. would all aid us in trying to figure out what the problem could be.

Posted on Jun 14, 2011

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geyer1

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SOURCE: cooking time/temp for smoked salmon

here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

Posted on Aug 06, 2011

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Can I refreeze smoked salmon?


Would be unadvisable to refreeze any type of fish. Also certain fish and especially salmon should only be origianally frozen for a very short period before eating.

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Why is my Landman smoker that is not heating? Temp,time and everything on screen seems to be ok and heating light is on still not heating, why?


First, turn off the gas on the smoker, then the LP tank. Wait a few minutes. Turn on the gas at the tank, just a quarter turn. Wait 15 to 30 seconds, turn on the smoker and light it.

It that doesn't work, turn everything off and try again. If it doesn't work again then turn it all off and check the venturi, (that is where the gas mixes with air and is located just before the gas flow enters the burner) for spider webs. Just run a pipe cleaner through it.

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My built-in Amana Oven which is electric is overheating. would that be a thermostat problem?


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Sep 25, 2014 | Ovens

1 Answer

Cooking time/temp for smoked salmon


here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

Aug 06, 2011 | Masterbuilt 20070106 Electric Smoker

1 Answer

First smoker


I assume raw salmon? If so I usually smoke it for about an hour at 225 or to 140 internal temp. I would also lay the salmon in a foil tray with some lemon and butter. Do not drown it just enough to keep it moist.

Mar 17, 2010 | Masterbuilt 20070106 Electric Smoker

3 Answers

What the normal temperature operating range indicated on the temp gauge?


195 degrees is the typical high end on the thermostat (when the thermostat opens), so the temp gauge should read a max of 195 degrees, give or take a few degrees. Some people replace their thermostat with a lower temp one, such as a 180 degree one. Then the gauge will read lower (approx 180 degree max). So the range is typically from cold at start to just under 200 degrees.

Jul 31, 2009 | 1995 Oldsmobile 88

1 Answer

Low temperature


I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.

Sep 22, 2008 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Help


you can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook.
[THINK BBQ SLOW COOKED 10-14 HOURS]
in some types of smoking other items may be
needed to aid in preservation process.
some suggestions for research:
mother earth news
sausage maker.com
google
the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead:
TIME / TEMP CONTROL
HEAT / TEMPERATURE
TEMP/ SMOKE LEVEL
CONVECTION / TEMP

DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG.
i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon.
HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"

Apr 04, 2008 | Grilling

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