Hey smokers and smokettes.
I attempted my first cold, well, probably, luke warm seafood smoke.
I was not sure where to start and I felt too lazy to search the internet. So I bought one piece of fresh salmon plain and one pre-marinated with brown sugar and bourbon. I purchased 6 scallops at the same time.
I did not do anything with the two pieces of salmon other than putting a little kosher salt on the meat side, not the skin side. I marinated the scallops in a bowl of light brown sugar and apple juice for about a day. Not because I planned it but the weather changed and I had to wait to smoke.
Here are a couple pictures of how they turned out. Since I have never had smoked salmon or scallops before, I do not have a reference for taste, but to me, they taste delicious. My wife hates seafood, even the smell will turn her green so they are all mine.
Let me know what you think.
It was a little windy so I had a very hard time keeping the temp at 125, it was more like 160 or so for the first 2 hours. I have to get the smoker up to 300 for about 30 minutes to get the apple and hickory wood chunks to start smoking. After I had a good smoke going, I turned the heat down and let the temp level out. I do not have a wind break so the wind kept blowing out my flame when I attempted 125 but I was able to keep it at 160.
The last 2 hours, I bumped the temp up to 225 and took them out when the internal temp reached 150 and I liked the color. Let me know what you think.
I ate 3 of the scallops off of the smoker before the plate made it inside. lol I could not wait, they looked so good. And they were.
I attempted my first cold, well, probably, luke warm seafood smoke.
I was not sure where to start and I felt too lazy to search the internet. So I bought one piece of fresh salmon plain and one pre-marinated with brown sugar and bourbon. I purchased 6 scallops at the same time.
I did not do anything with the two pieces of salmon other than putting a little kosher salt on the meat side, not the skin side. I marinated the scallops in a bowl of light brown sugar and apple juice for about a day. Not because I planned it but the weather changed and I had to wait to smoke.
Here are a couple pictures of how they turned out. Since I have never had smoked salmon or scallops before, I do not have a reference for taste, but to me, they taste delicious. My wife hates seafood, even the smell will turn her green so they are all mine.
Let me know what you think.
It was a little windy so I had a very hard time keeping the temp at 125, it was more like 160 or so for the first 2 hours. I have to get the smoker up to 300 for about 30 minutes to get the apple and hickory wood chunks to start smoking. After I had a good smoke going, I turned the heat down and let the temp level out. I do not have a wind break so the wind kept blowing out my flame when I attempted 125 but I was able to keep it at 160.
The last 2 hours, I bumped the temp up to 225 and took them out when the internal temp reached 150 and I liked the color. Let me know what you think.
I ate 3 of the scallops off of the smoker before the plate made it inside. lol I could not wait, they looked so good. And they were.
