Smoking Fish Question

[hgroenewold]

I had a question regarding smoking salmon or similar fish. I smoked some this weekend along with some ribs and had the salmon on there for three hours. It tasted just fine but I'm trying to duplicate the cold smoked salmon you buy in the store.

The salmon I made tasted almost like the cold smoked but it seemed like it just needed more time. Any input regarding the length of time needed to produce the cold smoked effect? Lastly, does catfish hold up well for smoking? Thanks for any input.

Sincerely,
Hans Groenewold

[ecripps]

Check out smokenatorforum.proboards.com/index.cgi?board=wood&action=display&thread=29 It explains how to set up the Smokenator to smoke under 150 degrees.

Regards,

Ed

[hgroenewold]

Thanks for your reply, I appreciate it.

Sincerely,
Hans