Smoking Salmon

Unknown

Just wanted to see how everyone else goes about it. After experimenting numerous times, I feel so far that about 4 hrs. no higher than 180 degress makes it excellent. If more than 4hrs, I found it to be not as moist and on the dry side. I use whole hickory chunks, and alder chips/BGE charcoal sometimes as well. I use sea or kosher salt, cracked black pepper, and a mix of thyme, marjoram, rosemary, basil, , fennel, sage, and lavender. I also smoke it on a cedar plank. After cooling a bit, I put it in the fridge ovenight and what a delicous snack for the next day

BostonBBQ

John ,
how do you prepare the salmon before the smoke? I do mine by brining it first for about 45 minutes, then smoking it at 225 for about 1.5 hours. I smoke it indirectly on the grill (keep skin on fish) with a mix of cherry wood and hickory. Do you find it easy to keep the egg at 180 for 4 hours?

BostonBBQ

John ,
how do you prepare the salmon before the smoke? I do mine by brining it first for about 45 minutes, then smoking it at 225 for about 1.5 hours. I smoke it indirectly on the grill (keep skin on fish) with a mix of cherry wood and hickory. Do you find it easy to keep the egg at 180 for 4 hours?

Unknown

BostonBBQ,
I just simply place a filet on a plank and season the top w/ the mentioned ingredients. I wouldn't say it is easy maintaining the 180 degree temp. Call it a labor of love I guess, you do have to keep an eye on it. If I'm using hickory chunks instead of lump charcoal, I get it nice and hot to almost 600 degrees then I usually have a bucket w/ chips soaking aside. I dump soaking wet chips on the hot chunks, which cools it down considerably and smolders well too. You do need an ash rake, and its just as asimple as stirring it up every now and then. A squirt bottle w/ water is a valuable accessory to have here too. When I do season, I season generously, leaving not much "orange" in view til I am done. How well do you think the brine helps you out, and what does it accomplish?

BostonBBQ

John,
The brine is loaded with salt water and other seasoning, by leaving the fish in the brine, the fish soaks up liquid (because of osmosis). The taste of the brine and the smoke taste give the fish an excellent flavor.