Hey all...
I'm going to attempt to smoke some salmon on TEFS. I used the following rub:
1 1/2 C Brown Sugar
1 C Kosher salt (medium grind)
2T Local spice shop "salmon blend" (neighbor offered it up he got it about 6 months ago for salmon and never used it)
1T chipotle powder
Cut the salmon into roughly 2" fillets, laid in pain, covered with the rub above and let sit for about 9 hours in the fridge. Took out, rinsed off rub and placed on a grilling pan above a baking pan, back in the fridge to form the pellicle...(see pic below)
Tomorrow I'll glazed with a chipotle/honey and smoke at 100*: 120*: 140*: 160*: 180* until I reach an IT of 140* (I'll post some more pics when I get them smoking.). Using maple pellets in the 18" AMNTS.
Till we meet again!
~Brett
I'm going to attempt to smoke some salmon on TEFS. I used the following rub:
1 1/2 C Brown Sugar
1 C Kosher salt (medium grind)
2T Local spice shop "salmon blend" (neighbor offered it up he got it about 6 months ago for salmon and never used it)
1T chipotle powder
Cut the salmon into roughly 2" fillets, laid in pain, covered with the rub above and let sit for about 9 hours in the fridge. Took out, rinsed off rub and placed on a grilling pan above a baking pan, back in the fridge to form the pellicle...(see pic below)
Tomorrow I'll glazed with a chipotle/honey and smoke at 100*: 120*: 140*: 160*: 180* until I reach an IT of 140* (I'll post some more pics when I get them smoking.). Using maple pellets in the 18" AMNTS.
Till we meet again!
~Brett
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