Love that smoked salmon

sprinter

Hey all,[p]6 pound smoked salmon fillet was the pearl off of the egg this weekend. Did some homemade brats and burgers, they were good, but the salmon was the king hands down. Did the salt/sugar/dill marinade overnight and then smoked it at 170-200 for about 4 hours then 225 for the last 1.5-2 hours. Came out unreal. Got RAVE reviews from the crowd. Even the KIDS liked it. There were as many or more 4-5 year olds eating it than adults. (smoked it for my sons 4 year birthday party) Love that smoked salmon.[p]Troy

PRobinson

sprinter,[p]Did you cook the salmon direct? or indirect? On the grill? or in a pan? I smoked salmon also yesterday, however, after reading the recipe posted, I was unsure what method I should be using. I ended up using the "small" with one rack, firebrick, with salmon in pan on top of the firebrick. It was good, but obviously not as good as yours. Thanks for any clarification.

sprinter

PRobinson,[p]I smoke it indirect. I have a grill extender that I put on that brings my grill up to the level of the edge of the egg. Then I put a pizza stone on that to get my indirect setup and a fish pan I have directly on top of the stone. I could essentially put the fish directly ON the pizza stone but the fish cooker pan lets me just lift it off the egg when its done with no mess on the stone at all. No drip pan was used and I've never found one necessary with smoking salmon. I smoked it with orange wood, left that out of the original post.[p]Hope this helps.[p]Troy

Big Murth

sprinter,
What is a fish pan? I've got a grate with a bunch of holes in it, but methinks it's probably for grilling veggies. Would it be advisable to cover the top of the pizza stone with alum.foil, to keep the fishy stuff from permeating the stone (if I use my above-described grill/grid)? What do you recommend instead of orange wood? I've got some cherry and apple available, plus alder and ash. Too many questions for a Monday! Thanks Sprinter!! That's what you get for giving your "weekend report"!

sprinter

Big Murth,[p]I think that your veggie cooker and my fish cooker are one and the same. Its a round black dealy bop with holes in it. Sounds like what I use for fish. I do cover the stone with foil, thanks for updating that one. I think after awhile the things I/we do just become second nature and we dont think about them. I need to be more thorough in my descriptions.[p]As far as wood goes, I've used a TON of cherry and love it on just about everything. I've used Pear wood also, as well as orange and peach and apple. (I live near an orchard and thus the different types of citrus woods). All of the citrus woods go great with salmon in my mind. I think hickory or mesquite would be good if used judiciously, it can be somewhat overpowering in my opinion. Never used alder or ash but have heard rave reviews of alder and salmon. Ash, not too sure about it other than it makes a pretty good baseball bat, never tried to smoke with it.[p]Not a problem on the questions, glad to help out where I can.[p]Troy

PRobinson

sprinter,[p]Silly me. Here I sit with a grill extender (never used) and a fish pan/veggie grate. Sometimes I just need someone (more experienced) to tell me what to do with these toys I purchase on sight. Next time, and there will be a next time, I will get it right. Thanks again.