How do I get the temp to stay around 140 to 150 degrees for smoking salmon?

BUY A NEW FRIGE FROM ALDI

Would be unadvisable to refreeze any type of fish. Also certain fish and especially salmon should only be origianally frozen for a very short period before eating.

Place trays in dehydrator at 145 degrees for 3-4 hours (time will vary depending on your dehydrator; see manufacturers instructions). Salmon jerky is done when salmon is dry and chewy, but not crunchy.Mar 27, 2012
Information from this site:
http://www.alaskafromscratch.com/2012/03/27/salmon-jerky/

It could be a thermostat problem. If you have a standard dial type thermostat then this is more than likely the problem. if you have an electronic control then it could be a welded relay on the control board or bad oven sensor.

here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

I assume raw salmon? If so I usually smoke it for about an hour at 225 or to 140 internal temp. I would also lay the salmon in a foil tray with some lemon and butter. Do not drown it just enough to keep it moist.

195 degrees is the typical high end on the thermostat (when the thermostat opens), so the temp gauge should read a max of 195 degrees, give or take a few degrees. Some people replace their thermostat with a lower temp one, such as a 180 degree one. Then the gauge will read lower (approx 180 degree max). So the range is typically from cold at start to just under 200 degrees.

I have the same smoker but not this problem. Is it possible that you have not let the coal get hot enough prior to putting your meat in it. When I feel that the temp is not hot enough I try to leave a little crack with the lid to allow air to flow from bottom to top stoking the coal. When you get the nack of it, this thing cooks an awesome turkey.

you can / would build a smokehouse out of wood, google it and you may find out that you may want to buy a unit that will hold what you want to smoke, it may be cheaper and give you more styles or uses. cold smoking is a method / type of preservation used for more delicate items [salmon/seafood] @ 120degrees, hot smoking is for items like bacon, @ 160 d. roasting would be the finishing process for an item not fully cooked by smoking, but you can smoke with temp.s up to 200d. for hours to cook.
[THINK BBQ SLOW COOKED 10-14 HOURS]
in some types of smoking other items may be
needed to aid in preservation process.
some suggestions for research:
mother earth news
sausage maker.com
google
the things you need to consider are that this is a delicate process involving several CRITICAL factors, or you can make someone very sick or even dead:
TIME / TEMP CONTROL
HEAT / TEMPERATURE
TEMP/ SMOKE LEVEL
CONVECTION / TEMP

DON'T LET ME SCARE YOU FROM HOME SMOKING, I' M A PROFFESSIONAL CHEF SO I KNOW WHAT CAN HAPPEN IF THINGS GO WRONG.
i cant remember the name but there is a nice unit made specifically for small pigs that has had great reviews.i've seen it elsewhere but try foodnetwork/throwdown/bobby flay for unit name. " good eats" had an excellant show years ago about how simple it should be to smoke salmon.
HOPE THIS MESS HELPS YOUR QUEST FOR THE "Q"