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Friday Night Salmon with Q-view

post #1 of 9
Thread Starter 

Managers Special?? Count me in!!

Managers Special!! WOOOHOOOO

 

 

Bearcarver's brine for 6 hours

Bearcarver's brine for 6 hours. I didn't get a photo when I pulled them out of the brine due to it being 4 AM!! Forgot about it so had to sacrifice sleep for food!

Into the smoker at 180-190 with a mix of pecan, apple, and hickory. I couldn't follow bearcarver's exact directions due to not being able to produce smoke in my Masterbuilt Gas Smokehouse at low temps.

Smoking with pecan and apple chunks. Some hickory chips. Having trouble keeping smoke with a 180-190 temp

 

Thanks for looking so far. Feel free to drop a line, gets kind of lonely out here in the middle of the night. More post to come as the march to the finish nears.PDT_Armataz_01_42.gif

post #2 of 9

Looks good and I'm sure it will turn out great because it's Bearcarver's brine!!  Give us some final pictures too.

 

Michael

post #3 of 9

i'm interested in trying salmon one of these days.

 

what temp are you cooking to and how long do you anticipate it taking?  keeping it around 190?

post #4 of 9
Thread Starter 
Quote:
Originally Posted by humdinger4u View Post
 

Looks good and I'm sure it will turn out great because it's Bearcarver's brine!!  Give us some final pictures too.

 

Michael

 

They will be coming humdinger4u

 

Quote:
Originally Posted by smokingreg View Post
 

I'm interested in trying salmon one of these days.

 

what temp are you cooking to and how long do you anticipate it taking?  keeping it around 190?

smokingreg - I would suggest trying salmon. I have made it a few different times and had success. It's fairly forgiving if you loos track of it. I'm just about 2 hours in and getting ready to stick my thermometer in to see where its at. I'll pull it at ~150. Some people pull it at 140 and some take it longer. I shot for the middle to be safe. The last few batches I made took 4-5 hours but all depends on the size of the piece and how well you maintain the temp.

post #5 of 9
Thread Starter 

Not sure what I was thinking when I said 4 hours. I stuck the thermometer in at 2 hours and a reading of 155 IT came back. Pulled them babies. Lesson of the smoke:  Make sure you spray or oil your racks before the salmon!!

post #6 of 9
2 hrs. Quicker than chicken. I'm in.
post #7 of 9

Looks delicious! Your mix of woods sure put a nice color on that salmon.

post #8 of 9
Thread Starter 

Thanks Woodcutter. I actually just wanted to try the pecan and see how it did. I usually use apple and hickory for about everything and only used hickory on this because it was chips. Needed the chips to get the smoke started at the low temps.

post #9 of 9

Sure looks great, starting the steelhead season here just after hunting I will have to give it a try.

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