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First time smokin salmon w/qview

post #1 of 13
Thread Starter 
Went to Sam's today (too cold to do anything else). Bought a couple of salmon filet's, some ground chuck, a couple of ribeye's & some shrimp. I have never smoked salmon before. We always bbq'd it and it was always very good, however we wanted to try & smoke the salmon. We trimmed it just like spares, took off the thin pieces & were left with a piece about 1" thick. We coated it with evoo & cajun spice just like we would do if we grilled it. Also coated the thin pieces the same way & had a small burger left over, so we cut up some garlic cloves & mixed them up with the chuck & put it in the smoker as well. Were using apple wood pellets in our MES. Temp set at 225. Don't know what to expect. Will update with qview.
Here it is ready to put in the smoker.

Will update with qview.
post #2 of 13
Looks good, Al. You're off to a good start. PDT_Armataz_01_34.gif
post #3 of 13
look forward to it PDT_Armataz_01_34.gif
post #4 of 13
Is it done yet?
I like the trim job Al, good idea.
post #5 of 13
Thread Starter 
Well it's been 1 hour & the thin pieces are done. The burger is done too, maybe just a little too done. It's very flavorful but not as juicy as the salmon. The salmon is just perfect. Here's the qview.

Will update when salmon is done.
post #6 of 13
Thread Starter 
OK the salmon is done WOW! I don't think we will grill salmon anymore, just put in smoker. The pic says it all.
post #7 of 13
Nice job! PDT_Armataz_01_34.gif Smoked salmon is always a big hit here.
post #8 of 13
Looks nice. How long did the thicker salmon pieces smoke?
post #9 of 13
looks Good Al...PDT_Armataz_01_37.gif
post #10 of 13
Thread Starter 
The thick pieces were done in 1 1/2 hours. I am surprised how much smoke flavor they had, with only being in the smoke for that little time.
post #11 of 13
looks like "keta" or chum salmon. I was fortunate enuff to catch 31 of them this past fall and did a lot of experimenting with them. outside of fish and chips my mes was the cats ass for them. most people round here wouldnt dream of keeping them but with the mes they are fastly becoming my favorite, not so much for the taste but for the fact that they are so abundent and i can afford to experiment and not worry about ruinin a batch or 2. I did find that adding a little maple suryp was pretty good. no i would not pass up a good coho or sokeye for the chum but they are so much fun to catch. the fried fish chips are so simple. dredge in flour, then egg, then panko. season with salt and a little cajun spice and garlic powder.
post #12 of 13
You should have entered it into the throwdown!
post #13 of 13
Man now thats some good looking salmon. I mite have to try it on the smoker but I don't eat it but the wife can eat her weight in it thou.PDT_Armataz_01_37.gif
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