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Fresh Coho Salmon

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edited November -1 in EggHead Forum
Help!!! Our friends are bringing over a piece of salmon that I am going to smoke on our BGE. I have never tried any type of fish before. How long should I cook and what kind of wood chips should I use and should I wrap it in foil? This past week I have been smoking Hatch Red Chile peppers all week and they are turning out GREAT!!![p]

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Comments

  • alternity
    alternity Posts: 49
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    BBQ Billy,
    Nicegoing on the score! Since I tend to overdue things I suggest just lightly coat them in a little olive or peanut oil then sea salt and fresh cracked pepper and maybe a few dill sprigs.[p]Use something light for smoke preferably alderwood or maybe light cherry or apple.[p]For one plus inch thick steaks of fillets I'd go about 300 indirect for about 45- to an hour , try to increase temp from 200 to finish temp as this keeps fat from curdeling up to the surface of the fish to a minimum.[p]

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  • tomo
    tomo Posts: 78
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    BBQ Billy,
    We eat salmon quite a bit. I use a little EVOO and DP Raging River. I use one or two alder chunks and cook it at 350 on a grid extender until it looks right. It is great...tom
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  • okesmokie
    okesmokie Posts: 150
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    BBQ Billy, here yego try dizzy pig mapel salmon you cant go wrong

    [ul][li]http://www.dizzypigbbq.com/recipes.html[/ul]
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  • swamprb
    swamprb Posts: 97
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    BBQ Billy,
    I found a lot of salmon recipes on justsmokedsalmon.com if you have time to check it out. I do a teriyaki salmon that the kids can't get enough of.
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