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success at low temp!

All the egging I've done so far has been at temps north of 275 or so.  Decided to slow smoke a nice piece of salmon on Saturday and was surprised how easy it was to keep the egg at around 175 dome.  I let it climb to ~200, then added a cold platesetter and a cold slab of salmon, shut the vents almost entirely (just a trickle of air through the bottom and likewise with smoke on the top) and things dropped back down to about 150.  Over the next hour it climbed into the 170-190 range as I opened the egg to check on the salmon occasionally.  Anyway, salmon picked up an awesome smoky flavor and came out great.  Took it to an outdoor symphony concert and served on herbed crackers with cream cheese and capers.  Only a couple of crappy pictures...just to prove it happened.imageimageimage

Comments

  • SkinnyVSkinnyV Posts: 2,922
    edited June 2013
    Nice method.... Makes sense the cold PS would drop the temps down.
    What did you do to the salmon? Cure?
    Seattle, WA
  • Mattman3969Mattman3969 Posts: 5,842
    This is goin on my list of things to try

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • Que_n_BrewQue_n_Brew Posts: 577
    Very nice!
    PROUD MEMBER OF THE WHO DAT NATION!
  • ddeggerddegger Posts: 244
    SkinnyV said:
    Nice method.... Makes sense the cold PS would drop the temps down. What did you do to the salmon? Cure?

    Actually, I was in a hurry and did almost nothing!  Washed it off, stuck in the fridge for an hour to dry it out, then rubbed it down with a store-bought rub that was mostly salt, pepper, brown sugar, and molasses.  I had read other threads to see how to prepare (lots of good ideas out there) but didn't have time for any of it.  Lesson learned....easy way still works.
  • SpaightlabsSpaightlabs Posts: 975
    @ddegger - that is SEXY! Very nice job. On my list for next weekend.
    Centennial, CO
    Unless I'm hunting, then Lord knows where.
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