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First Salmon Smoke w/ Qview

post #1 of 16
Thread Starter 
I decided to try smoking some salmon this weekend, knowing I won't need to tend the fire for 16 hours like last weekend. PDT_Armataz_01_05.gif

Here's my salmon with the brine rub.

Here they are 24 hours later, tacky and ready for the smoker.

Smoker is almost up to temp, and I'm going to roast some corn and do some Perals in a Blanket for a snack.

More to come, stay tuned. biggrin.gif
post #2 of 16
Thread Starter 
Fish on!! @5pm

post #3 of 16
Looks like dinner at ur house is going to be great.
post #4 of 16
Thread Starter 
Thank you. smile.gif Looky what else is going on, gotta love a full smoker. biggrin.gif

post #5 of 16
looks great how long and at what temp do you smoke a salmon a guy at work is giving me one and i want to smoke it myself. to what temp do i smoke ie
post #6 of 16
Thread Starter 
With fish, it's really easy to over cook it, so I tend to not go over 225°, right now I'm pegged at 200° and holding
post #7 of 16
Looking forward to the results. So far so good.
post #8 of 16
ok thank you
post #9 of 16
looks like your on the way to some slammin salmon!!!!
post #10 of 16
Thread Starter 
Yummy and done!!

Came out great!! Even the hardest critic wanted some. smile.gif

Still roasting the corn and pearls, should be eatting just in time for the Bucs preseason game.
post #11 of 16
Been wanting to do some salmon. What did you use for your brine rub? Looks tremendous!

post #12 of 16
Thread Starter 
Thank you. smile.gif

Since Salmon is a pretty "salty" fish to begin with I used a brine that's low in salt and more like a rub:

1/4 cup Kosher Salt
1/3 cup of sugar
1 cup of brown sugar
2 tablespoons of cracked pepper

I brined it for 24 hours, cooked it at 200° (max temp) until it was flakey,(about 2½ hours) and enjoyed. biggrin.gif Oh boy, it was wonderful.
post #13 of 16
Great lookin fillets solar! Love some good smoked salmon! PDT_Armataz_01_37.gif
post #14 of 16
Thread Starter 
Thanks for the complements! icon_smile.gif

We basically had a 3 course meal tonight, once the Bucs game started we ate the Pearls, then in the middle of the second quarter we ate the Salmon, then at half time we all ate the corn. I'm still really new to cooking with low heat, so I'm having a little trouble timing everything, but it won't be long until I get her all dialed in. smile.gif

Rays are getting their butt kicked right now (1-5) so I think I'm going to pack it in for the night.
post #15 of 16
Thanks for posting this! So, I'm assuming you just rubbed it on then stuck it back in the fridge? Did you wrap it in plastic wrap as well? Thanks again for the info!

post #16 of 16
Thread Starter 
Yes, wrap it in plastic, and place it on a large sheet pan or something that can hold the small amount of liquid that will seep out over night. Then afterward, pat dry with a paper towel and let the salmon sit out un-refrigerated for a hour or two until the flesh starts to look tacky. Then smoke away!!
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