Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

how should I smoke salmon?

Unknown
Unknown
edited November -1 in EggHead Forum
Help, I am a new egger[p]Lance
· Share on FacebookShare on Twitter

Comments

  • StubbyQ
    StubbyQ Posts: 156
    On a grill plank like the Northwest Native Americans did. You get one from your BGE dealer. Follow directions and you shouldn't have nay problems. The planks do fish the best. The concept is very simple. Soak plank for an hour and the place on the grill. When it starts smoking put on the fish. Inparts a very strong sweet flavor to the fish. BTW fish doesn't take long. Cook until it starts to flake and the meat is no longer transparent.[p]Even Temps.
    · Share on FacebookShare on Twitter
  • Chubby
    Chubby Posts: 2,955
    StubbyQ,[p]Good to see you busted out on the "Planked Salmon"!! You bring back good memories for me and are wetting my appitite to get that baby,( my used Plank) back out myself! It's been nearly a year since I did any ! [p]No doubt .....it all tasted better with your "Limited Edition" BGE cap on!![p]I'm headed out to Columbus to see The Grillmeister cookoff crew!! I will return with pics! Now, if I could figure out how to post them!!![p]Hope you're well!![p]Chubby!
    ,
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
    · Share on FacebookShare on Twitter
  • Borders
    Borders Posts: 665
    jumpin jack flash, I like to smoke mine indirect at 250 for 3 hours. It makes it firm and smokey, just right for me, and for leftovers.

    · Share on FacebookShare on Twitter

Categories