- Jun 21, 2007
- 8,432
- 41
Rubbed a salmon fillet with a new rub I put together just for this smoke. I then foiled it and let it setup in the fridge for 3 hrs. I unwrapped it and gave a coating of reg. olive oil, rewrapped it and put it back in the fridge till the next morning.
Citrus Rub:
1 part sea salt
1 part fresh ground mixed peppercorns (white, green, black)
1-1/2 parts powdered honey
½ part lemon zest
½ part orange zest
Using the top rack with the GOSM at itâ€[emoji]8482[/emoji]s lowest setting (cabinet in the sun) it pegged at 225º, using cherry wood I smoked the salmon until internal temp hit 155º.
Side Note: In the future I would use 1 part each of the lemon and orange zest. Also noted that there was not much of a smoke ring.
Citrus Rub:
1 part sea salt
1 part fresh ground mixed peppercorns (white, green, black)
1-1/2 parts powdered honey
½ part lemon zest
½ part orange zest
Using the top rack with the GOSM at itâ€[emoji]8482[/emoji]s lowest setting (cabinet in the sun) it pegged at 225º, using cherry wood I smoked the salmon until internal temp hit 155º.
Side Note: In the future I would use 1 part each of the lemon and orange zest. Also noted that there was not much of a smoke ring.