help me spec this menu item

13
10
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.
 
13
10
Joined Aug 16, 2008
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.
 
13
10
Joined Aug 16, 2008
Ok follow up. Just purchased the cold smoke attachment for the masterbuilt. Thank you. this really is the best way.
 

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