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First Post

kent8888
kent8888 Posts: 16
in EggHead Forum
Just finished my second cook on a new small BGE. Smoked salmon--excellent! Six hours in Dark Brown Sugar and Kosher Salt brine--rinse, dry, then overnight in refrigerator. BGE temperature started at 140 then settled at 160 over the four hours needed for the internal salmon temperature to reach 145. Thanks to the members of this forum.






Sacramento, California
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Comments

  • johnmitchell
    johnmitchell Posts: 6,918
    Welcome.. That salmon looks fantastic, 
    Greensboro North Carolina
    When in doubt Accelerate....
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  • lousubcap
    lousubcap Posts: 34,731
    Welcome aboard and enjoy the journey.  Above all, have fun.
    Way to come out swinging with that salmon cook.  Looks perfect.  Congrats.
    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.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,658
    Good looking cook - welcome aboard.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • Sammi
    Sammi Posts: 598
    Welcome @kent8888. Just wondering how you maintained those low temps?
    Sudbury, Ontario
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  • kent8888
    kent8888 Posts: 16

    Thanks.  This may be more detail than needed, but here is the story of the temperature.

    I set up with BGE lumps mixed dry apple wood chips and overnight soaked apple chips away from the center.  I started with a single BGE starter cube, after about 7 minutes the flame started to die down and I put in the plate setter, then closed the lid with all wide open for about two minutes before closing the bottom to an eighth of an inch and the daisy wheel with the small openings about half way. When the temp settled at about 140 the salmon went in. For the next half hour the temp started to climb and I further reduced the daisy wheel opening to an eighth of an inch or less. Within the next half hour the temp was settling to 160 where held until I opened the lid to check the salmon’s internal temperature just before the four hour mark.


    Sacramento, California
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  • bgebrent
    bgebrent Posts: 19,636
    Great first post.  Welcome.
    Sandy Springs & Dawsonville Ga
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  • hoosier_egger
    hoosier_egger Posts: 6,646
    Boom! 

    Quite the intro. Welcome 
    ~ John - Formerly known as ColtsFan  - https://www.instagram.com/hoosier_egger
    XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!

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  • shtgunal3
    shtgunal3 Posts: 5,967
    Hi

    ___________________________________

     

     LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .

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  • SciAggie
    SciAggie Posts: 6,481
    Way to come out swinging. Food looks delicious. Welcome to the forum. Keep posting and ask questions - these are great people here. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • nolaegghead
    nolaegghead Posts: 42,109
    Oh Hai!
    ______________________________________________
    I love lamp..
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  • kent8888
    kent8888 Posts: 16

    We actually made some of the salmon last into the third day and noticed that each day wrapped and in the refrigerator, the salmon and smoke flavors seemed to blend and intensify. The last bits were incredible. 

    Is this just in my mind, or have others noticed the same thing?

    Sacramento, California
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  • smbishop
    smbishop Posts: 3,060
    Awesome first post, love my Small!
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • smbishop
    smbishop Posts: 3,060
    Add a signature to your profile, so we know where you are from!  :)
    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • bluebird66
    bluebird66 Posts: 2,842
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • bradleya123
    bradleya123 Posts: 476
    BZ!!  Welcome Aboard!!
    Retired Navy, LBGE
    Pinehurst, NC

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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,173
    Nice cook @kent8888 and welcome!
    Flint, Michigan
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  • 1voyager
    1voyager Posts: 1,157
    Great start! Welcome.
    Large Egg, PGS A40 gasser.
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  • Botch
    Botch Posts: 16,595
    That looks delicious!  Welcome.  
    ___________

    "They're eating the checks!  They're eating the balances!"  

    Ogden, UT


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  • XC242
    XC242 Posts: 1,208
    kent8888 said:

    We actually made some of the salmon last into the third day and noticed that each day wrapped and in the refrigerator, the salmon and smoke flavors seemed to blend and intensify. The last bits were incredible. 

    Is this just in my mind, or have others noticed the same thing?

    Yes, though it’s really, really difficult to make it to three days... Nicely done and welcome!!
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • PASmoke
    PASmoke Posts: 279
    Keeping a sustained temp that low is not easy. Congrats! 

    Look ok very good! 
    Atlanta, GA - Large BGE x 2

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  • wardo
    wardo Posts: 398
    Congrats on the first successful cook and post.  Welcome!
    NC - LBGE
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