How long to actually add smoke?

[Clint62]

A friend at my thankgiving gathering stated that you dont need to have big smoke going continually as you cook. He stated most smaller things (like fish etc) really only need 45m to an hour of actual smoke. The convo was more in passing so I didnt ask him any particulars, but what do you folks think?

 

[MidwestSmoker]

About 3 hours for most meats. After that there is very little smoke flavor added. This is why we recommend to start at a low temperature where the Traegers put out the most smoke (below 225), and then increase it after 3 hours.

 

[midwest]

Really depends. I can't imagine a small cut of fish like you mentioned ever cooking for 45 minutes even at a very low temp. On longer cooks like brisket, pork butts, etc. a lot of people will wrap them once they get to 150-160 degrees or so. I have a friend who cooks a lot of very good meals and he will do his butts, briskets, etc. until around 150 and then put them in the oven to finish them off. Just to save time and pellets. Honestly I have had a lot of his cooks and they are just as good as what I do with the full cook on the grill.

 

[Slimpicker]

Rub - About Bark & Smoke Ring

What is bark? Bark is an incredibly tasty crust that forms on your smoked meat. It is actually the result of some complex chemical reactions that have happened throughout the cooking process. Specifically, the Maillard reaction and polymerization. In basic terms, bark forms when the surface of...

www.traegerforum.com

 

[Like Smoke]

Thank you Slimpicker, I have had discussions about the techniques used with my smoking friends. The information you provided is great and agrees with the bits and pieces I have searched. I plan to copy the information you provided and send it to my smoking buddies. Maybe after reading this we can learn what works best for our own smoking experiences. I may be an old dog, but I can still learn new tricks.

 

[Slimpicker]

I may be an old dog, but I can still learn new tricks.

Now ya talkin to the 🖐

 

[RayClem]

Because most fish are sold as filets, they are thin. If you try cooking low and slow, you can dry out the fish and turn it into jerky. If that is your objective, that is fine. Fish often is more flaky and tender if cooked hot and fast.
Also, more oily fish like salmon can absorb bitter compounds from the smoke, so you have to be careful that you have a clean burning fire. That is easier to guarantee at higher pit temperatures.

If you have a full size salmon, then you could smoke it low and slow without drying out. Just do not try it with a thing filet.