Jul 5, 2005 #1 L lk1932 Assistant Cook Joined Jul 5, 2005 Messages 7 I,m going to brine some King salmon chunks, (about 3 in. wide) and plan on smoking them at about 200 degrees. What should the internal temp be when they are done? I'm using a Masterbuilt 7 in 1 water smoker and will be using gas.
I,m going to brine some King salmon chunks, (about 3 in. wide) and plan on smoking them at about 200 degrees. What should the internal temp be when they are done? I'm using a Masterbuilt 7 in 1 water smoker and will be using gas.
Jul 5, 2005 #2 kitchenelf Chef Extraordinaire Joined Feb 21, 2002 Messages 19,722 Location North Carolina Hopefully someone will come along soon that actually knows what they are talking about but I'm going to guess at 145/150°?
Hopefully someone will come along soon that actually knows what they are talking about but I'm going to guess at 145/150°?