Originally Posted By: DrifterWA
Direct-Drive:

At 110 degrees......how long did you have to "smoke" to get that look on your finished product?????

That was a 14-15 hour smoke.

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I added a thermometer to my "big chief", its at the top.....with 5 ranks, last November, fish still wasn't done, at 12 hours.....my temperature runs above 150 degrees.

With the therm at the top you might be getting a higher than average reading. If you have a Top Load smoker it may be the only option.
You can check it in boiling water or against a known-good thermometer.

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That's why I asked...how long??????

But your work looks very good.......

Thanks.
Maybe your pieces are too big ?
If your smoker is not ventilating it can't get rid of excess moisture efficiently.
If you're using a brine like many of us do, you have to be adamant about air-drying and establishing good pellicle before the smoking process begins.
This may take a few hours.

Another way to go is to use a "rub".
With this method you don't soak in a brine and thus sort of get a head start on the process because you don't have as much moisture to get rid of.
I will PM you a recipe for a salmon rub that many people like.
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