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Smoked Salmon 18-hr. @170*

Ross in VenturaRoss in Ventura Posts: 6,687
edited 10:42AM in EggHead Forum
Started out clean I always use a Turbo Grate
RO lump with Apple and Cherry wood
And more

Pit Viper setting
Putting the MAPP torch to it

Platsetter feet up, grid with water pan, and raised grid wiped with Grape Seed Oil


Everything reading 170*
Getting ready for the overnight portion of the cook
Pulled @ 18-hrs.

Vary tasty

Thanke for looking



  • Morro Bay RichMorro Bay Rich Posts: 2,227
    Let me be the first to tell you how good that looks. Also how expensive those blocks of salmon appear to be. Beautiful job. Now if it tastes as good as it looks, you are in. ;)
  • BeliBeli Posts: 10,751
    Ross looks great, I'm interested to know your oppinion of this method vs the planked alternative TKS
  • Ross in VenturaRoss in Ventura Posts: 6,687
    Thanks Rich, it tasted great but it need something

  • Ross in VenturaRoss in Ventura Posts: 6,687
    Thanks Beli, for smoking I like this. I do not like cedar but alder would be good

  • tach18ktach18k Posts: 1,607
    Hey Ross, been thinking I havent seen your posts for a while, guess you been traveling. That salmon looks good and my that is one major chunk of fish. If your used to salmon done quicker and a nice glaze, the smoked is way different. I'm not a salmon person, and I have been doing some lately with a nice Hawwian glaze I got found at Albersons. Been getting rave reviews from the younger crowd, strange but true.
  • Ross in VenturaRoss in Ventura Posts: 6,687
    Thanks Terry, not traveling working. What is wour recipe?

  • Big George's BBQBig George's BBQ Posts: 1,152
    Ross that looks incredible
  • cookn bikercookn biker Posts: 13,400
    Holy Moses that looks great!! Nice job Ross!
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  • Ross in VenturaRoss in Ventura Posts: 6,687
    Tks George

  • Ross in VenturaRoss in Ventura Posts: 6,687
    Tks Molly

  • 2Fategghead2Fategghead Posts: 9,623
    Great post Ross. I'm going to bookmark this cook. Thanks, Tim
  • lakemeadlakemead Posts: 76
    ross that looks great i think i need the guru and the turbo grate
  • ViennaJackViennaJack Posts: 357
    Looks delicious. I've done this with bluefish before but not salmon yet. Definitely on my list of things to try.
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