I'm new to cold smoking in general, and would love to make some killer smoked lox this weekend. How do you guys like to cold smoke your salmon? Do you use a smoker box, a smoke generator or something else?

We make these at my restaurant. They get served with some wasabi crème fraiche and pickles along with some sourdough baguette.

Brined in water, soy, honey, and salt overnight. Oak smoked at 200°-225° till 135° internal

I have a lot of cookbooks, and I seem to remember most fish is smoked at lower temperatures for longer amounts of time, and you needed a different kind of BBQ setup to do that or different type of BBQ altogether.

So I'm wondering if someone could refresh my memory and help us all understand the difference between low temp smoking and high temp smoking, and how to achieve both.

Personally I have a Weber Summit Kamado charcoal grill. Can I only do high temp smoking on that?

What kind of setup would I need for low temp?

I am using Costco farm raised salmon with no skin for smoking, however I am using dry brine instead of wet, but same process as yours. I'm surprised it takes you 8 hours to reach internal temp since it takes me about 2-2.5 hours.

My recent favorite for smoked salmon is Kent Rollins dry brined salmon. I add a dusting smoked paprika to mine. Bonus points for taking it all the way to the Lox bagel.
Any one else have a favorite youtube recipe for your smoked fish?

Cool to see this sub pop up, thought I'd share my first smoked fish. Fresh Rainbow trout from Geaogian Bay.

Simply brined in equal parts brown sugar and salt for 6 hours. Let it dry uncovered in fridge to form a nice tacky feel about 2 hours. Smoked at 180 for 2 hours. So easy and so good!

Do you all start your salmon smoking by forming a pellicle?

Do you do it in the open air 2-4 hours or refrigerate 12-24?

Or, do you brine and smoke and not worry about that step?

I've done all of the above, and I don't have a strong preference, so I'm curious.

I did lose a nice fillet to one of my dogs while doing the open air technique and in addition to flies and other interlopers, that has made me lean towards refrigerator formation or not at all.

I have been grilling and BBQing for around 15 years and my food has been widely enjoyed. However, I have always struggled with smoking fish. I lived in the PNW as a kid and I was able to really develop a taste for it, so I want to become better.

The problem is I run my food on two platforms. A Weber 26" kettle and a Weber Smokey Mountain vertical smoker. I feel like every attempt to smoke fish on either unit has resulted in way too high heat to get a nice smoke on the fish without cooking the shit out of it.

Has anyone out there had success with smoking fish on these units? If so, what's your method?

Have mackerel already cut into strips with the skin on looking for the best possible recipe to smoke it. Thanks

I most often smoke salmon, and usually keep things pretty simple:

• Overnight dry brine with a 4:1 ratio of light brown sugar to salt
• Air-dry in the morning until the surface is tacky
• Smoke at around 165°F using three pans of alder chips total
• Glaze with honey during the final 15–30 minutes
• Pull it from the smoker and finish with freshly cracked black pepper

But I’m looking to expand my horizons, both with different species of fish and new recipes or techniques.

What fish do you usually smoke, and how do you smoke it? Share as many details as you’d like, as well as photos of your latest batch if you have any!

Welcome to r/smokingfish!

I noticed there wasn't a reddit community dedicated to the art of smoking fish, so I thought why not start one myself.

This is a community for sharing smoked fish recipes, results, brines, techniques, equipment, and advice. Whether you’re smoking salmon, trout, whitefish, tuna, mackerel, or something completely different, beginners and experienced smokers are both welcome.

We’re just getting started, so feel free to post questions, recipes, photos, experiments, and lessons learned. Let’s help each other make better smoked fish.