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Salmon

post #1 of 9
Thread Starter 
Hi everyone, I am going to smoke salmon for my first time on my kamado. I was wondering what type of wood chips to use and if I should use a water pan. If any of you could give me some advice I would greatly appreciate it because I am a rookie.

Thanks,
James
post #2 of 9

I brine mine the night before and then smoke it with alder chips

post #3 of 9
Thread Starter 
Do you think hickory would be too strong? Should I use a water pan while smoking
post #4 of 9

Hickory is used more for beef, etc. Not so much for fish.   I use alder and apple.

post #5 of 9
post #6 of 9
Thread Starter 
Thanks for the link. I still have a couple questions that I don't see in bear carvers instructions. Should I use a heat deflector in my kamado? Should I use both racks or just the top one for the salmon? I have like 4 fillets that would fit on one rack, but don't know if I should use both? Sorry for all the questions-I'm a rookie when it comes to this. Thanks for everyone's help
post #7 of 9

use the deflector...your kamado is like my BGE..indirect heat will be the best, other wise you will get some crispy fish...if you have some wooden fish planks soak them in water for a few hours and use them...i tried some for the 1st time about a month ago and the fish came out awesome

post #8 of 9
Thread Starter 
Thanks redneck, do you use a waterpan
post #9 of 9

no water pan for me, i will place a disposable aluminum pan on the deflector plate to catch dripping on different things i q or smoke on the BGE to help make clean up easier

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