Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Smoking salmon

I'm brining some salmon and plan on smoking in the morning, but I'm geezing on how I did it last time. After the brine, I take out of the mixture & let it dry on the rack. Then I douse w/ pepper & maple syrup and smoke at 180-200 dome over cherry. I just can't remember if I use the plate setter or just do raised direct. Any thoughts?


  • Have you ever tried cedar planks? You can get them at Wally World or Home Depot. They are pretty cheap and the salmon comes out awesome. You would use them direct.
  • You soak the planks for a few hours, then put the salmon right on the planks. Delicious, I promise.
  • DfishelDfishel Posts: 104
    Indirect for sure.
  • Raised, direct, dome 400*, on cedar planks, till IT is 135*.  Start checking temp. at 10 minutes and it will take about 15-18 minutes.

    Versailles, KY

    XL, Lg, MM, Performer, Q

  • bookswbooksw Posts: 290
    I've smoked salmon both direct and indirect and I don't think it makes too much of a difference since there isn't a whole lot of heat.  I suppose using the plate setter decreases the chance of a hot spot under the fish.  Also, since you are using maple syrup which has a higher chance of burning, you should probably use the plate setter.  Did you?
    Charleston, SC

    L/MiniMax Eggs
Sign In or Register to comment.
Click here for Forum Use Guidelines.