Too hot to smoke.

[Nevada Ed]

Fish that is.

Had some kokanee sitting in a brine for two days and finally got them out and on the trager smoker, today.

Started them at 12 noon and set the temperature at 165*.
Earlier in the yeat, with cooler temperatures, they would usually take 4 to 4.5 hours to smoke, at this low setting.

Today was a little different, with the outside at 101*, at 2pm, the smoker was putting out 206*, in the shade and the meat probe read the salmon at 140*, already.
I wanted more smoke for more flavor but deceided to only let the meat get to 150*, before I pulled it, in order to keep the moisture in.

From now on I will only be cooking on the Traeger, until we get back into the 70's.

I am hoping that it turned out ok in the smoke department, I know that it is done, temperature, wise.

Chicken breast in two hours.
Have a fun summer.

 

[Eric300]

That looks downright tasty!

 

[Igiveup]

After soaking overnite in brine and smoking for about 6 hours in a Little Chef smoker, we can the fish for later. Grandsons love it, and we can only eat so much trout at a time. Headed out tomorrow for some more.

 

[glenwolde]

I went out and put some burgers on once it cooled down to 100. Kind of hot. I felt weird because the neighbor's longhorns came over and watched me. Kind of creeped me out. They just kept staring. They ended up guilting me out of a bag of carrots.

 

[Old 44 Guy]

Fish looks good, Ed. Good pics Too.

 

[zeke]

Well, after complaining on the cold all winter (every year), will never be to hot to smoke up here. Smoked salmon on the stick burner this week, with side of cajun spiced cream cheese. Hot smoked at 225 for 2.5 hrs, little salt and brown sugar. Just wish i had some real salmon.