Labor day Smoked Salmon

Mr Beer

<p />Just got done trying my first attempt at Smoked Salmon. Used Atlantic Salmon filet skin off. Used the 3 men with nothing better to do method and basic recipe. Came out pretty good.[p]Hope everyone has a good holidy.[p]Beers,
Mr Beer
[ul][li]3 men with nothing better to do[/ul]

Unknown

Another Labor Day smoked salmon story: Last Friday (Aug 29) I received a lg BGE as a gift. First use was smoking of salmon Saturday. Great results with simple approach. I marinated a 2 1/4 lb skin on salmon filet for ~2 hours in italian dressing and then smoked it at 225 degrees for 2 hrs 15 minutes. I've eaten a lot of smoked salmon over the years. That said (and as arrogant as this is going to sound), I can say with some level of expertise that I have never tasted any other smoked salmon as good. I attribute the success to the design of the BGE.

Car Wash Mike

Mr Beer, Looks good and thanks for the link as I have never seen that website before.
I will cooking (hopefully) crusted Raging River Salmon in a couple hours to go along with ribs.
I'll be cooking direct at 300-350.[p]CWM

Smokin' Todd

Mr Beer,[p]Now that is an awesome setup, using beer cans as a grid raiser. I never thought of it.
Salmon looks great also.[p]ST

Bordello

Dan Runion,
A large BGE as a gift?????? You are one lucky guy, hope you enjoy it for many years to come.[p]Cheers,
New Bob