Trying to get a jump on the season, with your tips, for when my son (hopefully) brings, me a few salmon to smoke again.
Last year I had trouble smoking salmon in my CG. Pellicle always turned out to thick, even when I didn't form one before hand.
Tried water pan, but resulted in "slightly" softer pellicle, and rusted grates. (Not a fan of water pan in CG anymore)
So how do you do your salmon (skin on) with CG?
I don't want soft baked salmon for dinner, but I do want semi-tender, flakey salmon with a thin skin on top of meat. that you could carry to work & eat with crackers.
Kind of like you buy at stored, but just a little more flaky. Should I cold smoke it for that. or some cold PLUS hot smoking combination to accomplish the same thing?
(I always use cure #2 now for fish.) So time in smoke isn't an issue.
It seems to me that the CG just has too much airflow for moist smoked salmon. I don't know.
I doubt I can cold smoke salmon in CG, because you apperantly have to have "some" heat. Hard to keep 80*-100* degrees in CG.
I have pellet tray from Amazing.com, but it doesn't generate much heat. Have you done it successfully? If so, how?
Help! Help! Help! Please? LOL