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Salmon In Progress

DMWDMW Posts: 11,109
First time curing salmon for cold smoking. Looks like it will be really cold when its ready for the smoke. Will try a 100W light bulb to add some heat. Any thoughts from those who have done this before on what flavor pellets to use in the AMNPS for salmon?

My Facebook Page where I document my cooking
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE

Comments

  • henapplehenapple Posts: 15,962
    I can't help but I'm following this. I want to try some.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • DMWDMW Posts: 11,109
    Based on the forecast ambient temps will be way too low for cold smoking when its ready. So I rigged up this 250W heat lamp. Have the platesetter in, will put the AMNPS down beside the heat lamp somewhere. Need to elevate it a bit to get airflow. Just plugged it in with platesetter and the Maverick is watching temps for me for a test run. I'm sure the AMNPS will give off some heat so I figure I can just unplug the lamp if it gets too warm.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 11,109
    Ok, this seems to work. Ambient temp is 30*F and in 10 minutes grid temp is 57*F. I might need to drop back to a 100W bulb...
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • I'm also watching this to see how it turns out I'm planning on doing it myself 
    2 Large Eggs and a Mini 2 Pit Bulls and a Pork shoulder or butt nearby and 100% SICILIAN
    Long Island N.Y.
  • DMWDMW Posts: 11,109
    Ok, just took it out of the cure, rinsed, and patted dry. The texture has definitely change, firmer/denser like expected. Now back in the fridge to form a pellicle.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • HDumptyEsqHDumptyEsq Posts: 1,095
    Alder or maple pellets would do nicely - or both.

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

  • DMWDMW Posts: 11,109
    @HDumptyEsq I have Oak, Apple, and a Hickory/Cherry/Maple mix on hand. I doubt I could find anywhere with pellets open on New Year's Day. Out of what I have would Apple or the Hickory/Cherry/Maple be the best choice?

    Thanks!
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Hickory and Apple are both good for salmon. Can't wait to see the finished product.
    Cherry Hill, NJ
  • BYS1981BYS1981 Posts: 2,498
    @dmw let us know you're this turns out, I'm definitely interested in cold smoking salmon.
  • I've done this quite a few times. I typically use apple. We've never been disappointed.
  • DMWDMW Posts: 11,109
    Ok, not as cold as I thought it would be. Ambient temp is 36*F. I have the 250W heat lamp in and it looks like I'll need to cycle it on and off to keep close to 54*F. My last 100W build in the house had a broken filament and I'd go get more, but oh yeah, can't do that...

    @MacKay52 Thanks for the input, have apple pellets going.imageimageimageimage
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 11,109
    Just came off. I only needed the heat lamp for the first 15 minutes or so to get it up to temp. After that the heat from the AMNPS and the insulation of the eggs ceramics were enough to keep the grid temp at 55* the entire 6 hours with ambient temps around 30*. Looking forward to some for breakfast.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • DMWDMW Posts: 11,109
    OK, first of all if any of you have been delaying the purchase of Charcuterie by Ruhlman & Polcyn, stop what you are doing and go buy it. Now.


    OK, back?

    Just had it for breakfast on a bagel with cream cheese. Wow... I followed the Smoked Salmon recipe in the above book exactly and used apple pellets in the Amaze-N-Smoker. 

    image
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • tulocaytulocay Posts: 1,737
    Looks awesome. I have the APL cookbook also. Highly recommend!
    LBGE, Marietta, GA
  • bvdwbvdw Posts: 37
    Do you have the instructions / step by step on how you did this? It looks like you lite the pellets before putting them in the egg?? Is that correct?

  • SammiSammi Posts: 473
    DMW I'd eat that before it even hit the smoke. That, sliver of onion, bit of dill on dark rye bread. 
    A little smoke would only make it better.

    =D>

    The Finns would call that 'suolla kala'
    Sudbury, Ontario
  • DMWDMW Posts: 11,109
    @bvdw - Cen-Tex did an awesome tutorial on how to use the AMNPS:

    Yes, you light it outside the egg, then set it in once the pellet smoke is established.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
  • Great job. Love salmon any way that it's fixed
  • SGHSGH Posts: 23,610
    Brother D, sorry I missed this post earlier. This working crap is really interfering with my cooking and forum time. As always, the grub looks spectacular. Believe it or not, salmon is one of my favorites.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • DMWDMW Posts: 11,109
    @SGH - No worries, this post was from over a year ago before you were even on the forum. It just got bumped again today.
    My Facebook Page where I document my cooking
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - 18.5" WSM - Gasser - WSJ - BS 17" Griddle - XXL BGE
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