- Joined Aug 16, 2008
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.