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.
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.
