Originally Posted by "Tri Tip":2kl03zcf
Yep its pretty easy.
You can do it on a kettle.
The basic way I have done it is to just smoke it low like 250-275 for no more than a two hours.
I have done salmon mostly. I like apple wood but any fruit woods or alder is fine. I smoke mine till its kindof tough. I like that texture. Use what ever seasonings you like. I'll start skin side down then an hour in I'll peel the skin off and keep smoking for another hour. to be safe I hit it with my thermopen and make sure it comes up to at least 160 or 170. There are a million fancy ways to do it. Bringing, cold smoking, hot smoking etc. But keeping it simple works best for me. When it cools I vacuseal and throw em in the bottom of the fridge. I don't know how long it will keep. I eat it within a week.
That's a good temp if you like it dry. I usually pull mine off the smoker at 145*.[/quote:2kl03zcf]
Yep I do like it dry. I like to snack on it on the road without it falling apart or making my fingers gooey. I can eat it almost like snacking on dried cheese or jerkey. 145 makes it great for eating for dinner or with some bagels and cream cheese for bfast mmmmmm!