smoked salmon, anyone?

greeneggonmyface

I would like to smoke some salmon filets on our BGE. Any hints appreciated. Thanks! Also - when grilling veggies, is it best to wrap in foil, or can you just place them on the grill rack or in a basket?

Unknown

greeneggonmyface,
I can't say too much about the salmon aspect but ass far as the veggies go, toss them into a basket and you will be good to go. No need to foil.[p]Matt.

The Naked Whiz

greeneggonmyface,
Do you mean you want to cold smoke or just cook with smoke? Last night I had two filets that were just over an inch thick. I did them for 30 minutes at 350 degrees using alder wood chips for the smoke. Oh yeah....[p]As for veggies, you might take a look at my version of Nature Boy's wokked veggies. I point you to mine because I don't know where his is! :-)[p]TNW

[ul][li]The Naked Whiz's Recipes[/ul]

greeneggonmyface

The Naked Whiz,[p]Yeah, I think I meant just cooking it with smoke. Cold smoking if far beyond my capacity at the moment...still a newbie. have not had BGE more than a week and a half yet and trying things in small increments of skill levels.[p]I have a question about the wood chunks. After I soak them in water, do I then drain them and just drop them onto the fire, or do I add them at the same time i am building my fire?[p]Thanks for the fish info and also that veggie recipe sounds perfect for tonight! I have all ingredients already. Thank you!

The Naked Whiz

greeneggonmyface,
I use chips for relatively short cooks. 30 minutes isn't a very long cook, so the smoke only has to be present for probably 15 minutes. I usually soak chips since they will ignite more easily than chunks. So, I soak them for about 20-30 minutes. [p]When I'm ready to cook, I drain the chips real well and toss them on the fire. I then put a grid in, put 3 half firebricks on edge on the bottom grid, then another grid on the bricks. I do this because the fish grid that I use just barely fits in the egg and I don't want to have to reach down into the egg to get it out. I put it on a raised grid and it is much easier to get it out. But, by the time I get the bricks and grids on, the chips have started smoking. On goes the fish, I close up the egg, open the vents to get the heat back up to 350, then close the vents back to where I had them. The wet chips dampen the fire and it usually takes 5 minutes to get the temp back up. I'd bet dry chips wouldn't do that and the temp would recover more quickly, but I don't think it matters. [p]If your filets are thinner than mine were, you might want to cut back to 20-25 minutes.[p]TNW

sdbelt

greeneggonmyface,[p]I love salmon. Cook mine at dome of 425. First side 5 minutes, second side 5 minutes, 5 minute dwell. Those'll come out about medium well. Dwell length will adjust doneness. Olive oil and lemon, plus whatever else you think the salmon needs.[p]Enjoy![p]--sdb