help me spec this menu item

Discussion in 'Professional Chefs' started by cookiekrisp, Jun 17, 2017.

  1. cookiekrisp

    cookiekrisp

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    want to do a hot smoked salmon and want to hear some best practices to put this on a menu. I have a stove top smoker and an electric smoker that doesn't cold smoke fyi. So I am going to brine and either smoke to an internal of 120 degrees max-cool and then finish under a salamander with a maple whiskey glaze. would have preferred to give the filets a brief cold smoke just so it wasn't a HACCP nightmare but currently not an option. What is a better way to do this menu item? Limited by a 20 minute check time so trying to do this from beginning to end by order is not really an option.
     
  2. cheflayne

    cheflayne

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    It is fairly easy to make a cold smoker set-up using a hot smoker.
     
  3. cookiekrisp

    cookiekrisp

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    yessss, ok however the smoker that is available to me at the current time is a masterbuilt and I cant get it to give off any smoke when I set cabinet temps below 100 degrees. Maybe that shoulda been my question if anyones ever used a masterbuilt smoker and pulled off a cold smoke.
     
  4. cookiekrisp

    cookiekrisp

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    Ok follow up. Just purchased the cold smoke attachment for the masterbuilt. Thank you. this really is the best way.