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My first cold smoked salmon in my Big Green Egg

post #1 of 8
Thread Starter 

As I just bought an A-MAZE-N Pellet Smoker, I wanted to try cold smoking the Coho (silvers to those below the border) I caught last Thursday.  I used the recipe from:


I brined the 12 lbs of coho for (8 hours), wet brined it (8 hours), refreshed it (35 minutes), air dried it (2 hours), then smoked it for 2 hours. First time trying this recipe, but it worked out really well.......As I couldn't find Alder pellets, I used a combination of Apple pellets and Alder wood chips in my A-Maze-N smoker box. To ensure the temperature didn't go above 75 degrees farenheit I put a pan of ice in the Big Green Egg and used my temperature probe.

Smoked the fish in the Egg for two hours and just had a very tasty noon hour snack of cold smoked salmon on crackers with cream cheese and capers! Awesome!









post #2 of 8
Tasty looking Coho! Nice Smoke!
post #3 of 8


Happy smoken.


post #4 of 8

So you made lox. Looks good. I just made mine and now it's in the fridge overnight. I used this recipe.

post #5 of 8

I like Lox a lot

post #6 of 8

That looks great, nice job with a good color. Also congrats on the pellet smoker you will love it for cheese and all other kinds of cold smokes you will do. 



post #7 of 8
Thread Starter 

Thanks driedstick.  I took a couple of pieces of the salmon to a dinner for 6 last Friday evening  and it was all consumed in record time, not a shred left.  I guess they like it.  I'll be making some more this week.  Can't wait to start smoking cheese now I have the right tools to do so.

post #8 of 8

Looks great hud!  Unless they ran out, you can order alder pellets from a-maze-n.

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