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 to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Smoked salmon

Options
chick533
chick533 Posts: 50
in Seafood
Brined last night, air dried, smoked for 2 hours @ 220 with pecan and apple. Gets better when it's cold. Great for salads, dips etc
2XLBGE, Large BGE, Medium BGE, Mini, 36" Blackstone
Raymore, MO
· Share on FacebookShare on Twitter

Comments

  • lousubcap
    lousubcap Posts: 32,396
    Options
    Great outcome.  Looking like a banquet waiting to happen.

    FWIW- I find that exercising diligence with establishing the pellicle before laying the salmon on the smoke is the key to success.  That tacky surface just wants to inhale the aromatics.  
    However you get there-the end game is what matters.  Great cook.
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
    · Share on FacebookShare on Twitter
  • OhioEgger
    OhioEgger Posts: 903
    Options
    I never realized how much great smoke flavor you could get in a salmon fillet until I started doing them on the BGE. Awesome tool!
    Cincinnati, Ohio. Large BGE since 2011. Still learning.
    · Share on FacebookShare on Twitter
  • BBQBuddy
    BBQBuddy Posts: 275
    edited August 2016
    Options
    @chick533 - Looks delicious.  What was the brine mixture, please?
    2 Large BGE, MiniMax, Miami, FL

    · Share on FacebookShare on Twitter

Categories