Not Grilled, but SMOKED SALMON!

Discussion in 'Fish' started by rabbithutch, May 7, 2012.

  1. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    I took pics of the salmon I smoked a few days ago. Thanks to everyone who helped me find threads to read and to those who wrote them.

    Here are the results:
    Just after opening the MES with smoke still swirling.
    [​IMG]

    After the smoke cleared. (Do you think that thermometer is DOA?)
    [​IMG]

    The money shot in the kitchen:
    [​IMG]


    I brined the fish for about 5.5 hours using a recipe from someone's post here. I'd give credit, but I copied the ingredients and directions and printed them to have on paper in the kitchen and didn't remember to put a name with it. Let's just say that it involved water, salt, sugar, soy sauce, worcestershire, lemon, pepper, dry mustard and I don't remember what all.

    After brining, I washed the pieces thoroughly in cold tap water. I patted them as dry as I could get them with paper towels. I then laid them out on racks in the oven in the kitchen to form the pellicule. They stayed there overnight. I smoked them at 200* in the MES (was afraid I couldn't control temps in my new mini-WSM) using alder pellets from Todd in my AMNPS. They smoked for 2 hours.

    The aluminum sheets the salmon are on were to keep them more solid than they would have been stretched over the grill bars. The rectangular one (in the money shot) can be rolled up and contorted without memory. The other is one (top rack) is a folding sheet rounded for a Weber kettle. I picked up the Weber one on clearance at Academy and the other one at HEB (Texas sporting goods and supermarket chains).

    TBS:
    Finally got a shot of TBS from the MES. That elbow is the BOMB! If you haven't done it yet, you really MUST! I keeps air moving much better than without it.
    [​IMG]
     
  2. Nice looking smoked salmon! I've got aluminum sheets like those, picked them up at Lowe's.
     
  3. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Thank you, Alesia!

    I was inspired to try salmon by your post some days back!

    It is good!
     
  4. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That's some good looking Salmon
     
  5. wjordan52

    wjordan52 Meat Mopper

    NC
    We grill Salmon on occasion (I like it better than steak), but haven't smoked one yet. As soon as we can find a decent looking filet at the grocery store I have GOT to try that. Yours looks very tasty. Thanks for the post and QView.
     
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    [​IMG]   May just have to get some out of the freezer and get it on the smoker now.
     
  7. jayj123

    jayj123 Fire Starter

    I always see sugar in the brines, Is this neccesary? I try to liit sugars in everything I cook. Just wondering if it would be too salty without it?
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

     Sugar is there to Balance the flavor of the salt so the overall effect will appear saltier. PM Pops, he has been having success with sugar substitutes and there are also natural sweeteners like Agave Syrup, Honey and Maple...JJ
     

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