Smoked Salmon . . .

djm5x9

<p />Last night I let ash and second generation lump clog up the firebox and I was able to maintain 150º dome for several hours while smoking some brined salmon with some fruit wood. Not exactly like the smoked salmon I love from Houston’s, but very good just the same with a very nice flavor and texture. Although my cooking technique worked, two cookers in tandem is really the way to go if doing a low temperature smoke with ceramic cookers.

BlueSmoke

djm5x9,[p]Man oh man! Those are beauties. (Between these and the lamb, I gotta ask: you fishing for a new next door neighbor? LOL)[p]Ken

Mike in MN

djm5x9,
Looks really good! In fact, my mouth is watering like mad! [p]What happened to the corner of that one piece? LOL (Best part about being the cook)[p]Mike in MN