this post was submitted on 09 Oct 2025
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I'm gonna have to get scientific here. What are the temperature ranges for each and how long should I smoke a roughly 1 KG fillet using either method?
For cold smoking the temperature is around room temperature (25 celsius is ideal), and it takes around 6-8 hours.
There are various hot smoking methods. The first (and best in my opinion) is around 70-80 degrees celsius, and takes about 4-6 hours. Secondly alternatively around 100 degrees celsius for 1-3 hours. Thirdly around 120-130 degrees celsius and 30 minutes. The goal is for the salmon to reach 62 degrees celsius internal temperature. But I find the lower heat is best for salmon, because higher heat creates more albumin when cooking salmon.
I would look it up rather than ask strangers on Lemmy.
You're not adventurous at all then