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Smoked Salmon
My friend kept on ranting and raving about his smoked salmon that he makes in one of those Smoker boxes that use little wood and you close the door and forget it (Yes his salmon is good). So last night i got a piece of wild caught salmon my dad brought back from Alaska and marinated it in Soy, Fresh Ginger, Brown Sugar, and a little fish sauce.
Got the egg at 175 and put cherry wood chips in, cooked it for 5 hours between 150 and 175, Pulled it out and put in a zip lock bag.
Ok I have not been a fan of Salmon lately because my Weber has been giving me the run around when I make it.
This was the best piece of Salmon i have ever had. I even went back for seconds.
And this was not the Scotch talking. That was a new purchase today also and it is awesome.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
Comments
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AHEM....... Pics or it didnt happen. You know better, broseph.Be careful, man! I've got a beverage here.
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Keep her salmon and pass the Balvenie please (I would eat your salmon too, but if I have to choose......)Keepin' It Weird in The ATX FBTX
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How did you hold the egg at 175?
That is a good question, because I didnt think it was possible. I even had it at 150 and had to bump it up. I used pretty good size chunks on top with old lump fom last nights cook on the bottom. I also had some Cherry wood, so I cut off two 1" chunks and threw them in also.I got the fire going and closed the lid and shut the top vent till there was a sliver of air going through, then bottom vent was about an inch open. That seemed to work and it held the temp.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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AHEM....... Pics or it didnt happen. You know better, broseph.
Pics are up. The Forum sometimes acts a little screwy"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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I have been doing salmon differently lately. Direct, Raised grid, 350-375 - pretty heavy smoke. 25-35 minutes - just love it. Will try the approach you shared.
Cookin in Texas
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