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Salmon cold smoke

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Unknown
Unknown
edited November -1 in EggHead Forum
Does anyone have a good method for smoking salmon on the egg.

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Comments

  • WessB
    WessB Posts: 6,937
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    Chad,
    Sure......plenty of people do...you may want to check the "recipe" and the "submitted recipe" section...and then there is always the archives.....everyone will be more than willing to offer you there own favorite...but you should at least do a LITTLE research before asking such a generic question....[p]Wess
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  • FatDog
    FatDog Posts: 164
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    WessB,
    Give Chad a break ... When I was a newbie on this board, I didn't know to look at the archives. The things I have learned here have turned me into a pretty good egger ... but I didn't learn it all at once.
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  • Midnight Smoker
    Midnight Smoker Posts: 273
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    WessB,[p]Don't you think you could have just told Chad to check out the archives...........instead of reaming him a new one? Real nice![p]Paul
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  • Midnight Smoker
    Midnight Smoker Posts: 273
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    Chad,
    Give this a whirl..........[p]Ingredients:
    • 1 Pinch Black Pepper • 1 Dash Pepper
    • 1 tsp Minced Onion • 1 tsp Caribbean Jerk Seasonong
    • 1 Pinch Garlic Powder • 1 Pinch Parsley
    • 1 Pinch Paprika • 1 Tbs Chef Paul Prudhommes Pizza and Pasta Magic(very important)
    • 1 Dash Cinnamon
    • 1 Dash Salt [p]
    Preparation Directions:
    • Remove salmon from the fridge 30 minutes before applying spices.
    • Wash salmon. [p]Cooking Directions:
    • Spray salmon with olive oil between every 3 ingredients applied. All ingredients should be pinched and sprinkled. Except for the course cracked pepper (peper mill). Use as much as you think you need to.
    • After spices have been applied, refrigerate for 1 hour under Saran Wrap.
    • Get your egg to 180 degrees dome temp. Cook inderect.
    • The grate that the salmon is on should be set on upright fire bricks.
    • Cook for 3 hours @ 180 should be perfect. Apply apple juice every 20 minutes in that last hour of the cook. [p]Special Instructions:
    • Great when served with a cranberry/honey mustard sauce, or a mild horseradish. [p]
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  • Unknown
    Unknown
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    Midnight Smoker,
    Thanks I will give it a try when I get home. I am in Alaska with the Army for a few more weeks, but will be able to come home for Thanksgiving. Should be a good time to fire up my Egg and Smoke some of the Salmon I caught while I was up here. Thanks again
    Chad
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  • Luvmyegg
    Luvmyegg Posts: 86
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    Chad,
    I use a salt brine (lots of recipes on the Internet) and soak the salmon for about 3 hours. Then I do a quick rinse under water, pat dry and set the salmon on top of a wire rack. Get one of those small electric fans and fan the salmon for about an hour until the salmon is dry and tacky. Set up your egg for indirect grilling. Temp should be at 160. I use alder wood chunks for smoking. Put some lemon slices on the grill and put salmon on top so that it doesn't stick to the grill and grill to a temp of 145. I really don't like dried out salmon. This is cooked and not dry. Drizzle some olive oil on top, sprinkle and capers and thinly sliced red onions. Yum!!
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  • WooDoggies
    WooDoggies Posts: 2,390
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    Chad,
    Here's one that's worked well for me. It's not cold smoked but everyone loves it..... even folks who say they don't like salmon.[p]Good luck and let us know what you decide to do.[p]John

    [ul][li]Cured Smoked Salmon[/ul]
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