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

Cold smoked salmon

mrw123
mrw123 Posts: 202
in EggHead Forum
I bought a 'cold smoker 3' on Amazon so I could make smoked salmon.

The process is pretty easy: cure for 36 hours, rinse and then dry in fridge for 24, then cold smoke for 5-6 hours.

The results have been insanely good.

Using the cold smoker is pretty easy, but it does require filling it with chips more than a few times.
· Share on FacebookShare on Twitter

Comments

  • SGH
    SGH Posts: 28,989
    Looks like a winner to me. Salmon is one of my favorites my friend. Nice job =D>

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • anton
    anton Posts: 1,813
    I like that big slab'o salmon, does the smoker go in the egg? Or are you cooking it on the egg after smoking?
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter
  • mrw123
    mrw123 Posts: 202
    The cold smoker is an attachment. Charcoal and chips go in it and then the smoke it generates is piped into the egg thru an attachment on the bottom vent. There is no cooking though. Temp stays below 90 degrees through out. Similar to lox, but the flavor of this fish comes out much better than any lox I've ever had.
    · Share on FacebookShare on Twitter

Categories