Smoked salmon is a breakfast ... "For a home smoker, targeting a full cook to 140 degrees Fahrenheit is easier to achieve. Work the fire to keep the smoking chamber temperature at 200 to 300 ...

Hot-smoking is the easiest for the home-smoker to start with ... Cold-smoking produces food that can be eaten raw (such as smoked salmon), or needs to be cooked further (such as smoked haddock).

In a well-ventilated area, set the smoker over high heat. After 1 minute, when smoke rises from all sides, put the salmon on the rack, skin side down. Cover and smoke for 20 seconds. Move off the ...