Salmon Smoker

Discussion in 'Roll Call' started by kenaismoke, Feb 5, 2014.

  1. kenaismoke

    kenaismoke Newbie

    Hey out there! I'm glad to join this community of smokers and foodies. I am a trained chef with 20 years experience in the restaurant biz and an active food blogger. I use only a little chief for my smoking and other than smoking clams once, halibut once, and turkey once I smoke Alaskan salmon exclusively. Having lived on the Kenai River for years(back in the 80's and 90's) I have smoked  Pink Salmon, Red Salmon, Silver Salmon and King Salmon(my fav) and have messed around with different wood chips but mainly use apple/alder mix. I usually brine in the teriyaki marinade for 6-8 hours, then air dry for 2-4 hours before firing up the little chiefs. I consider myself an expert salmon smoker(with 30 years of smoking) and am happy to help you all in any way I can to get a tasty salmon treat.
     
  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Welcome from one Salmon smoker to another.  I have two Big Chiefs which are dedicated to King Salmon since the wife catches a butt load during the season.  Where are you now located?
     
  3. [​IMG]Hello and welcome from East Texas. This is a great site, lots of information and great people that are willing to throw in their two cents worth on about anything.   

     

    Gary

     
  4. kenaismoke

    kenaismoke Newbie

    I live in North Baltimore, Maryland, but go back to Alaska every year to fish and smoke. The great thing about vac-packed hot smoked salmon is that it last for well over a year.
     
  5. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    I'll be Salmon and Halibut fishing up there in the fall.  See you then [​IMG]
     

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