Smoked salmon

MickeyT

<p />This is the salmon I did on Sunday. My design guys are the lucky recipients. Ho-ho-ho. I love giving stuff![p]Mick

Nature Boy

MickeyT,
All in one piece throughout the whole cook, and even through the challenge of getting them into the bags. Amazing. Dem is some lucky recipients! Design guys deserve it though.
Beers
Chris

GrillMeister

MickeyT,[p]Ain't it great! I'm giving Christmas Briskets to a few folks this year. Adds a personal touch don't you think?[p]Cheers and more Cheers,[p]Ed

WooDoggies

That's beautiful, Mick.[p]

Smokey

MickeyT,[p]That looks great! Please describe the technique you used! [p]BTW, used the rings for the mini last night for my first low and slow (on the mini). Did a 4.5 hour cook and used up all of the lump (did not start with a full load of fresh lump)! Don't know how long the mini will go on a fill load, but will keep testing!

MickeyT

<p />Hey Damon,[p]The technique is way simple. Spray with olive oil, coat with your favorite rub, set up your egg for indirect/raised grid. I cover the bottom grid with HD tin foil. Smoke for 3.5 hours at 160-200.[p]I do a lot of salmon. It is quite rewarding.[p]Mick

Seth

Smokey,
Do you get your salmon at Sams? Just curious. I have picked salmon up at Sams and have had mixed results as far as the quality. That looks real darn good. Nece table by the way.
Seth

Unknown

MickeyT,
That salmon looks great. Is it sealed with a FoodSaver machine? How long will it keep like that?