Did my first salmon some ever this weekend. I used a sugar and salt cure I had in a book. I smoked it for about 2 hours at around 220ish. It turned out amazing. My wife let me know that we will be doing this again.
I have a WSM 18.5" It was running really hot yesterday for awhile so getting it down to 220ish was a chore. I had been smoking other stuff all day on it so if i did a salmon only smoke I could probably keep the temp down lower more easily.
If your smoker can work at a lower temp, next time you might try it lower & longer.
For me I like smoked salmon as a snack the next day or two or three. I typically smoke, fridge overnight, then vacuum seal and freeze the following day. When ready to feed the boat full of fishermen and women, I thaw it out in the fridge for 24 hours. Pack it in the cooler with ice along with cream cheese, capers, etc. Get on board and start laying out the spread. Very fun. I'll do a post this weekend since I'll be smoking and fishing (AKA-Smoke and Float).
I have a WSM 18.5" It was running really hot yesterday for awhile so getting it down to 220ish was a chore. I had been smoking other stuff all day on it so if i did a salmon only smoke I could probably keep the temp down lower more easily.
I just had some of the leftovers for lunch and I think it might have been better then it was fresh off the smoker last night.
Eating salmon while fishing salmon...how boring (sarcasm).For me I like smoked salmon as a snack the next day or two or three. I typically smoke, fridge overnight, then vacuum seal and freeze the following day. When ready to feed the boat full of fishermen and women, I thaw it out in the fridge for 24 hours. Pack it in the cooler with ice along with cream cheese, capers, etc. Get on board and start laying out the spread. Very fun. I'll do a post this weekend since I'll be smoking and fishing (AKA-Smoke and Float).
Sure!
Looks awesome,
Can you share your recipe (amount of sugar and cure, how long)? I want to give it a try!
Thanks
Sbishop
When I bought the salmon there was smoked right next to it. It was not cheap. :)
Ha ha, you're hooked now! Salmon can be anything from barely poached, to smoke-dried suitable for flaking onto crackers. I have some in the fridge now, that was my first smoke at this house I just bought.
Edited to add, now that you know the trick, go back to the grocery and see what they charge per ounce for smoked salmon.