westburg
Member
The white stuff or curd you see forming on the flesh side of the fish is protein. The best way to avoid this is to dry the salmon sufficiently before smoking; you can tell by the shiny pellicle forming on the flesh, after a while you'll be able to tell just by touching it - similar to a slab properly cured bacon. Drying time depends on the thickness and fat content , it can take a whole day or can speed it up with ventilation from a fan. A good rule of thumb is to raise the inside smoker temperature slowly, try not let it go above 100 F for at least the 1st couple of hours.
Will it still smoke at that low of temperature?