Seafood

Smoked fish, starting with salmon. Gentle heat, a proper pellicle, and a careful pull are the whole game.In this collection: Salmon

June 7, 2026

Smoked whitefish, at 225F, about 2 hours. Pull at 145F. Times, temperatures and the method, with a calculator that plans…

June 6, 2026

Smoked trout, at 225F, about 1.5 hours. Pull at 145F. Times, temperatures and the method, with a calculator that plans…

June 5, 2026

Smoked salmon, at 225F, about 1.5 hours. Pull at 145F. Times, temperatures and the method, with a calculator that plans…