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Salmon...smoke...

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Hitch
Hitch Posts: 402
edited November -1 in EggHead Forum
Sorry that this first pic isn't on one of my eggs, but my loyalty isn't in question. However, I do have a serious question about smoke and fish on the egg. My beautiful wife loves everything I cook, but is less thrilled about smokey fish. I actually tend to agree with her. Fish grabs that smoke so quickly, and I was wondering what you pros do to keep the smoke down short of ripping a "self cleaning" on the egg prior to a fish cook.
I will post a few other pics to make this a more appropriate BGE post! :woohoo:

salmon-1.jpg

My second oldest with a black tip at Hilton Head

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For Ripnem

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My favorite place to Egg...

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Another favorite spot...see back of my truck on the right side of pic...

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A recent prepped whole tenderloin cook...resting before the meal. Seared them on my cast iron...

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on this...

searsetup.jpg
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Comments

  • Grillin & Chillin
    Grillin & Chillin Posts: 733
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    Hi H.
    I personally do not use any smoke wood. Just lump and usually cedar plank it which imparts a very mild sweeter flavor. The wife & I agree with you both that we are not keen on real smokey fish. Hope this helps. Hope to see some pic's of your cook.

    5-13-07%20001.jpg?psid=1
    BGE'er since 1996 Large BGE 1996, Small BGE 1996, Mini BGE 1997
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  • Cecil
    Cecil Posts: 771
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    I just sent you an email.

    Walt
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  • Capt Frank
    Capt Frank Posts: 2,578
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    Let your lump burn for a good while, 45 min to an hour after the fire is established, before putting your food on. This will reduce the natural smoke flavor from the lump to a minimum :)

    Capt Frank
    Homosassa, FL
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  • Ripnem
    Ripnem Posts: 5,511
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    I thank you kind sir :angry: now why don't you bring a trailer full to the frozen fest this Feb. and I'll show you some other cool spots to egg. :)

    Nice set-up(s) of your own by the way. ;)
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  • Zyme
    Zyme Posts: 180
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    Nice pics--looks like you've got some great places to Q there!

    This post comes at a great time. A friend from work just gave me 25# of yellowtail and barracuda. I was going to try smoking some of the yellowtail. The cuda is a tough fish to eat. We usually just put it in fish tacos.

    But for the yellowtail, I was going to try a couple things. One would be to plank it like you show which we've used for salmon too. But I also wanted to try a real low long smoke with some light wood. Of course we've had store bought smoked salmon which we like a lot.

    Does anyone have any ideas about how long or what temp this might take? I'm worried about drying it out. Thanks in advance!
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