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Smoked Salmon

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HighCotton
HighCotton Posts: 43
edited November -1 in EggHead Forum
One 9 lb salmon filet cut in half. Brined then smoked with Alder @~200F for 5 hrs on raised grid using firebricks underneath. The planks have just come off the Egg. Glazed with honey, bourbon, and soy glaze.[p]7655840b.jpg
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  • Bordello
    Bordello Posts: 5,926
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    HighCotton,
    Very nice. Were these done indirect? Drip pan underneath?[p]
    Thanks,
    New Bob
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  • HighCotton
    HighCotton Posts: 43
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    They were cooked/smoked indirect but I don't have a plate setter - just use 1/2" quarry tiles as a barrier. No drip pans were used during the cook, just the soaked cedar planks w/EVOO and orange slices (ran out of lemons) on raised grid. The pans in the photo are to protect the wife's stove from salmon juice and glaze drippings. Didn't want to ruin the meal before it started... Turned out great - best salmon my wife ever tasted.
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