Bradley Smoker Pucks

[Tyee Slayer]

At what point does salmon no longer take on the smoke flavor? I know it will depend somewhat on kind and size of fish, that is usually addressed based on what has gone into the Bradley smoker. I have been told that after 6 pucks you would be wasting them, going up in smoke I dare say. Not sure about this statement, but yesterday I did a full load of Spring and had it smoking for 3 hrs, while it remained in the smoker for another 2 hrs. Flavor was good, texture was moist on the inside considering I fine Springs can get rather dry if not watched near the end of the process. What are your thoughts about length of time for smoking, divided by 20 mins. per puck, equals number of pucks. 6 pucks would equal 2 hrs, saving you the math. I use a dry brine if that comes into your equation.

 

[Dave S]

IMHO more smoke time means more flavor just like if you brine for longer, you get stronger flavor. I smoke for 3-4 hours depending on thickness of meat. But, if you were happy with flavor of a 2 hour smoke, why change things?

 

[firelight]

I do a similar time and process as you have described and find that it turns out very good. Sometimes it is more or less time depending on the outside temperature, and what will be done with the salmon. When I intend to can the salmon I do the same 6 pucks but I don't much worry about the drying time or heat as the canning process cooks it pretty thoroughly. Cold smoked I only do in cold weather, same 6 pucks and wide open vent for as little heat as possible. This isn't the easiest thing to do with my setup. Hot smoked or vacuum packed, same 6 pucks and a longer drying time similar to what you do, dry brine too. The smoked flavour from this seems good to me, people like it.

 

[the rook]

fairly new to this but i brine 24 hrs, dry 24 hrs, smoke 6 hours and about 1 hr more on oven only, ive done both pinks and i have a load of spring finishing up as i type this should finish about midnight. flavour is great.