What’s the temp on the smoking for 3 hours? Got a traeger with super smoke
Recipe question for:
Miso Black Cod
6 Comments
edamame2003December 28, 2021
Hello! I don’t have anything as precise as a traeger but asked a friend with one, and she suggested 220 for 1.5-2 hr. Yummm! Enjoy.
AntoniaJamesDecember 28, 2021
220? I wouldn't go that high, based on experience. The fish will be tough on the outside if you go that high. I've had less than satisfactory results going up to 180, even for short periods during the smoking time. With black cod what it costs, I'd err on the low side, to be sure. ;o)
MoosieDecember 28, 2021
Thank you both. I agree 220 is a bit high as I smoke meat at 180 for an hour then reverse sear at 400. I’ll try 160 for 3h.
edamame2003December 28, 2021
Please let us know how it turns out! Thanks for your advice also @antoniajames! Happy holidays!
MoosieDecember 29, 2021
It came out great! Moist and soft. Traeger does not go below 165. We used the super smoke feature at 165 for 2 hours and then 180 for 1 hr and finished in the oven broiler for 2 minutes. Great main dish!
AntoniaJamesDecember 28, 2021
I don't have a Traeger, but I smoke salmon and haddock in my Big Green Egg on a regular basis. Temperature should be no more than 160 degrees Fahrenheit (150 - 170 is the general range), for three to four hours. How long it takes will depend on how thick your pieces of fish are, and their internal temperature when they go into the smoker. Sounds good! ;o)
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