How long does it take to smoke a salmon?

Chef's answer
Step 3: How Long to Smoke Salmon After your salmon is cured and dried, it's time to hot smoke that fish. Our experts recommend that you smoke salmon for 3-4 hours, at 225 degrees Fahrenheit. If you're using a Traeger, getting to that temperature just means starting your grill and using your Smoke Setting.
Frequently asked Questions 🎓
Enjoy Our Crispy Bacon on Your McDonald's Favorites Savor the taste of crispy, applewood smoked bacon on your favorite McDonald's menu items. From breakfast to burgers, our tasty bacon makes everything better.
High quality extra virgin olive oils (with low free fatty acids) have a high smoke point. They are an excellent choice, but an expensive one. Mass produced, low quality olive oils have a much lower smoke point.
The smoke point of oil is the temperature at which it stops shimmering and starts smoking. The smoke point is also called the burning point of oil and can range from relatively low 325 F to very high (520 F).5 May 2021
60 to 90 minutesPreheat a smoker to 225 degrees. Place fish on the smoker. Smoke for 60 to 90 minutes, or until fish flakes nicely.26 Jan 2017
In the U.S., kielbasa is typically smoked and completely cooked before being packaged. This is similar to how American hot dogs are fully cooked when sold, as opposed to the fresh, raw sausage links, or "brats" cooked every Labor Day weekend.18 Sep 2015
The answer, in short, is if it is cured, smoked or baked, ham is considered "pre-cooked," and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.7 Sep 2016
Wrapping the meat in foil will limit the amount of smoke on the surface of the meat thus yielding a better color and flavor on the final product. It also adds moisture and speeds up cooking time. Wrapping should be done about half way through the cooking process or when internal meat temp is 150-160 degrees.
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