First Smoked Salmon (First WSM run)

[hoffmaba]

Trying out some smoked salmon as my first cook in my new WSM.  Using the brine and general method found here:

http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet

Now I'm waiting for the pellicle to form and then into the smoker with some alder chips.

Along with the salmon, I'm smoking a veggie mix of brussel sprouts, red potatoes, green bell pepper and garlic and a cut up block of store-bought mozzerella to make a smoked salmon pizza tomorrow with leftovers. Also, I'm smoking an eggplant for some Baba Ganoush with an almost magic-like simple naan recipe (I'll have to search to see if this is the first naan reference on here). 

Q-View 2 come. 

 

[themule69]

Trying out some smoked salmon as my first cook in my new WSM.  Using the brine and general method found here:

http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet

Now I'm waiting for the pellicle to form and then into the smoker with some alder chips.

Along with the salmon, I'm smoking a veggie mix of brussel sprouts, red potatoes, green bell pepper and garlic and a cut up block of store-bought mozzerella to make a smoked salmon pizza tomorrow with leftovers. Also, I'm smoking an eggplant for some Baba Ganoush with an almost magic-like simple naan recipe (I'll have to search to see if this is the first naan reference on here).  http://www.onecooktwokitchens.com/naan-made-easy/

Q-View 2 come. 

PLEASE HURRY! I NEED TO

 I have to have Q-VIEW

Happy smoken.

David

 

[hoffmaba]

Post-brine:

IMAG0016[1].jpg

• hoffmaba
• Jun 22, 2013

Brussel Sprouts, Red Potatoes, Green Pepper, and Garlic in EVOO and S+P:

IMAG0018[1].jpg

• hoffmaba
• Jun 22, 2013

Pellicle after 3 hrs:

IMAG0022[1].jpg

• hoffmaba
• Jun 22, 2013

Mozzarella after 1 hr of Alder smoke:

IMAG0024[1].jpg

• hoffmaba
• Jun 22, 2013

Salmon after 2 hours (needed more but it was 9pm...):

IMAG0025[1].jpg

• hoffmaba
• Jun 22, 2013

The veggies needed MUCH more time since I was smoking at 140-150 so I finished them in the oven. Next time, I'll add more smoking time and perhaps a touch of hickory for a bit of a stronger flavor. 

Tomorrow I'm making a smoked salmon/smoked mozzarella pizza with garlic/olive oil sauce and homemade crust (and I might hit the local bagel place so I can have some smoked salmon on a bagel with cream cheese...)

Any comments/suggestions?