When I'm hot smoking salmon, how do I know when it's done?

So I cured the salmon over night in Maldon salt and maple sugar, I dried it in the fridge for a couple of hours, and now I'm heating up the grill getting ready to smoke.

How do I know when the salmon is done? Is there an internal temperature I'm looking for? Some sort of texture difference? Visual clues? Is it like bacon where I have to finish it in the oven if I can't get the internal temp hot enough in my bbq/smoker?

I'm going for a hot smoked hardy-boys style salmom. My friend says to brush it with maple syrup when it's about 30 min away from being done, but how do I know when that is?

trampledbygeese
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trampledbygeese
trampledbygeese March 3, 2013
My smoker ended up being a bit high temp and cooked the salmon instead of smoking it. ah well. I cooled down the fire, and repetitively based the salmon with maple syrup to try and keep the temp down. In the end, it worked okay. All the elements were there and I learned a lot for next time.
 
LLStone
LLStone February 23, 2013
I usually hot smoke mine at 225 degrees for a couple of hours. It will flake when done. Sorry - this is probably late.
 
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