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Smoked Salmon Temperature — Smoker 225°F, Internal 145°F / 63°C internal

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Smoker Temperature: 225°F / 107°C

Internal Temperature: 145°F / 63°C

Overview

Smoked Salmon: smoker at 225°F (107°C), cook to 145°F / 63°C internal. Takes 3-4 hours. Brine in salt-sugar mix first. Check for pellicle before smoking.

Key Details

  • Smoker Temperature: 225°F / 107°C
  • Internal Temperature: 145°F / 63°C
  • Cook Time: 3-4 hours
  • Brine in salt-sugar mix first. Check for pellicle before smoking.
  • Use a leave-in probe thermometer for best results

Why This Matters

  • Smoking requires low temperatures for long periods
  • The "stall" happens around 150-160°F — be patient or wrap
  • Wood choice affects flavor: hickory, oak, cherry, apple, mesquite

How To

  1. 1Preheat smoker to 225°F (107°C)
  2. 2Season meat with rub of choice
  3. 3Add wood chips/chunks for smoke flavor
  4. 4Cook for approximately 3-4 hours
  5. 5Remove at 145°F internal temperature
  6. 6Brine in salt-sugar mix first. Check for pellicle before smoking.

Tags

cooking-tempssmokingbbqsmoked-salmonlow-and-slow

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Frequently Asked Questions

Smoker at 225°F, cook to 145°F / 63°C internal. 3-4 hours.