First time smoking fish on the 18.5" Weber Smoky Mountain.
Real pleased with the results.
Hope you enjoy the show.
Started off by fully opening all vents (top & bottom), then made a snake pattern of Kingsford blue charcoal briquets 2 wide and 2 deep topped with handfuls of alder dust and chips;
The salmon was brined for 12 hours using a very simple brine;
1 Cup Pickling Salt
1 1/2 Cup Brown Sugar
1 Gallon Water
The salmon was then patted dry and aired out on Bradley racks in the fridge overnight for pellicle formation;
Started the coals about 11:00 am planning on a 8 to 10 hour smoke session.
I used no water in my WSM water pan but I do have a clay flower pot base in it.
These were foiled over for easier cleanup.
I placed the first rack of salmon on top of the foiled water pan;
I increased the number of fish racks I could use by adding a Pro Q BBQ Stacker in my WSM;
Used wood blocks on my second salmon rack to place another directly above it;
Here's the third rack of salmon;
Here's the final/fourth rack of salmon;
Put the lid on and let the magical smoke begin to do its stuff;
The thin blue smoke is a little hard to make out but here it is;
After about an hour the WSM top rack temp maxed out at about 115 deg F so I added another layer of briquets on top of the alder.
This got the temp up to about 160 deg F where it remained for the rest of the smoke session.
Next time I'll start with coals 2 wide and 3 high.
Not sure exactly how long the coals lasted because I fell asleep around 8:00pm after about 9 hours of smoke.
Woke up about 4:00am and took the next photo before removing and vacuum sealing the salmon;
Finished product vacuum sealed and ready for the freezer;
Pretty happy with the way this turned out.
I think the combination of a good pellicle formation and smoking at lower temps (~160 deg F) kept that mushy ugly white protein material from protruding through the fish.
I like my smoked fish texture a little on the dry side and this batch did not disappoint.
Nice smoke penetration throughout.
Thanks for looking!
Edited by JayBone - 12/31/13 at 6:43pm