It looks like you're new here. If you want to get involved, click one of these buttons!
|• Kosher salt|
|• Brown sugar|
Remove marinated/brined salmon from fridge and get egg ready. I like to egg indirect with a plate-setter. Load egg full for 3-4 hour smoke. I will soak maple or cherry chips (two large handfulls) to enhance the flavor. Get the egg to appx. 220-250 degrees (stable), then throw chips on, put plate-setter with drip-pan on, close egg and get salmon ready. Take each filet and lightly drain marinade/brine, then place in egg (skin side down). Keep egg at appx. 220-250 for 3-4 hrs. Don't peek! Ready when flesh will slightly split, juice will rise to top, and slightly firm to touch. You really can't over-cook! Try a couple of times, you'll get the hang of it. Hope you enjoy.
Number of Servings:
Time to Prepare: