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Hot smoking salmon question
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Wolfpack
Posts: 3,551
Going to do my first attempt at this today- how many chips do you all use? I'm going to cook at 180 for 3 hrs or so- right? Any other suggestions?
Greensboro, NC
Comments
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If I have some small pieces of pecan (or alder-which I only buy if I see a run of salmon on the horizon) then I toss a few in the LBGE but not much. Don't know the quantity of salmon you plan to hot smoke but I go til the thickest part of the filet is around 135*F then I'm there. Usually around 50-70 mins on a decent thickness piece with around 220*F on the dome. You will likely have to pay close attention (SWMBO eggscape time:)) to maintain around 180*F. But it can be done with only an initial small fire volume. FWIW-and good luck.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I usually cook salmon fillets raised direct on my medium egg with a handful of alder chips that have been soaked in water. Depending on thickness, it might take as little as 6-8 minutes per side to be done. (Go State!)
Weber Kettle, Weber Genesis Silver B, Medium Egg, KJ Classic (Black) -
I assume you are going to brine it first. Your time and temp sound right. I do it on my small, I bury a chunk or two of apple in the lump, and throw chips on top right before I put the fish in. Like everything else, wait till the initial white smoke clears. I keep the temp below 200.You're gonna love it!XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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Here is the filet after being in the brine for 16 hrs.
After drying uncovered in the fridge for approx 12 hrs.
After smoking over apple chips for approx 3 hrs at 180
And the above was the wife and I opening to take a small taste test. This was really good- guess I'm going to have to make more for the holidays. I followed the naked whiz recipe and really liked it.Greensboro, NC -
@Cookinbob and @Wolfpack - your salmon looks great! I need to give that a try soon. That would be a real treat over the holidays.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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getting that 'your comment will be posted after approval' nonsense again. just saving this for now, then use 'edit' to do the real posting, here we go.Edit: adding everything below...My go to recipe/method for hot smoked salmon:Most recent attempt:Smoked at 170F for 10 hours, we like it dry:canuckland
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