Based on the responses I received in a prior thread it seems as though the best option for smoking my Coho salmon may come thru cold smoking it.
I plan on using a propane BBQ (i know, i know) as I can keep temps at or near 100 F (maybe colder on a cool day). Once the salmon's been brined etc is cold smoking as simple as keeping the temp low for an extended period of time and letting the smoking happen, or is there more to it than that?
Also curious what temp the cold smoking needs to happen at?
thanks
I plan on using a propane BBQ (i know, i know) as I can keep temps at or near 100 F (maybe colder on a cool day). Once the salmon's been brined etc is cold smoking as simple as keeping the temp low for an extended period of time and letting the smoking happen, or is there more to it than that?
Also curious what temp the cold smoking needs to happen at?
thanks