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Smoking King Salmon on the #KamadoJoe Junior with applewood

post #1 of 2
Thread Starter 

Today I ran across King Salmon marked down to $12.50 a pound.  I decided to make a quick lunch of it.  The salmon was rinsed then patted dry.  A sweet soy glaze was lightly spread over the top surface of the salmon.  Szeged seasoning was then sprinkled upon the sticky soy glazed surface.  A fire with apple wood chunks was prepared in the Joe Junior.  Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking.  The fish was pulled at an internal temperature of 140, and turned out moist and smoky. 

 

 

post #2 of 2

Looks fantastic

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