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Advice for smoking salmon on the range top.

post #1 of 3
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Hey guys. I've got about 7lbs of salmon I need to smoke indoors on the range. I've never done any smoking indoors. My understanding is that I should take a hotel pan, line it with foil, place wood chips on top, place a perforated pan on top of that and seal it up good. About fifteen or twenty minutes at a lowish heat and finish in the oven if necessary. I'd really appreciate some advice or different techniques you've used with good results.. How do you guys smoke fish on the range?
post #2 of 3

That technique should work fine.  I have never smoked anything on the range but have smoked a lot of food in smokers and grills .  Fifteen or twenty minutes is probably long enough to add smoke flavor especially if the fish is cut to serving size portions prior.

post #3 of 3

I have had good luck smoking a variety of proteins on the stove top using the Asian method of rice and tea.

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