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Salmon on the egg

MickeyTMickeyT Posts: 607
edited 9:25PM in EggHead Forum
Howdy all![p]Had some salmon in the freezer and decided to smoke some. Salmon went on indirect an hour ago and is puttin along with a #3 ring @ 130. I'm gonna kick the temp up a bit to 180 hear in the next few minutes. This will be a 3 hour smoke and should be magnifico.[p]Mick


  • MickeyT,
    I'm not real familiar with the rings, but are you saying you can hold temps as low as 130F? This is still a little hot for cold smoke salmon, but getting close...

  • MickeyTMickeyT Posts: 607
    Frozen Chosen,[p]I was actually at 90 for most of that hour. Sorry. I don't always keep such good records. Yes, you can keep very low temps.[p]Mick
  • BordelloBordello Posts: 5,926
    Hi MickeyT,
    How far open is your vent while using #3 and what size egg are you using????
    I have Jalapeno glazed chicken parts and a 2 lb. meat loaf in Mr. Large indirect with your #6 and it's holding about 280° dome w/vent wide open. Rings are working very well, thanks. ÜÜÜ
    New Bob

  • LasVegasMacLasVegasMac Posts: 183
    never heard back from you on whether or not you got my MO for da rings. ???
    They work great - one happy Egger on this end. Thanks.[p]LVM

  • MickeyTMickeyT Posts: 607
    LasVegasMac,[p]Sorry LVM. Yep I sure did.[p]Glad they are workoing out for you.[p]mick

  • MickeyTMickeyT Posts: 607
    New Bob,[p]I've got my vent wide open and it's on a large.[p]Have fun with your rings.[p]Mick

  • WooDoggiesWooDoggies Posts: 2,390
    MickeyT,[p]What kind of fire do you build to maintain such low temps and what measures do you take to keep the fire from going out especially at 90 degrees?
    I have kept a temp of 170 for a couple hours using the #2 ring but have not tried to go lower.[p]Last night grilled two 5lb Tuscan marinated spatchcocks using the #8 ring and it held firm @ 350 for the required hour. These rings are fun and easy... I like new toys. :~)[p]Cheers,[p]WD

  • MickeyTMickeyT Posts: 607
    WooDoggies,[p]I completely cleaned out my large. Set some incredibly large hunks of lump (12")in the bottom and filled in the rest with normal lump. I then loaded the chiminea with lump and got thet roaring. I then wrapped a 18" pizza stone it HDF. When the chiminea was rockin I dumped it into the egg. Immediatly put the pizza stone on along with another grill wrapped in HDF as well. Put a #2 on and waited 10 minutes. Put the salmon on and put a #3 on. That egg piddled along at 90 for 40 minutes or so. Bottom vent wide open. I would occasionaly take the ring off and listen for that "crackle" letting me know the fire was still going. Never did get past 150 for 2 hours.[p]By the by........the salmon was awesome.[p]Hope that splains it. [p]Mick
  • WooDoggiesWooDoggies Posts: 2,390
    MickeyT.,[p]Yep, that 'splains it. Thanks.
    I will have to do some playing around to see if I can reproduce your results.
    Would be cool to get into smoking salmon at very low temps.
    I'll keep notes and get back with you on dat.

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