I smoked a whole salmon yesterday on my bubba grills offset. I followed this recipe. I've never smoked salmon and I discovered it's a messy, expensive thing to prepare. I filleted and then cut up the 20 pound fish into one pound chunks. I brined those for about 8 hours. I rinsed well, then let it dry for three hours. Lastly I smoked it, which took as much as 3.5 hours to reach 140 to 150F internal temp. I opened the doors and basted with maple syrup four times. Sweet. Yummy.
If you're a geek, the attachment shows my home-built temperature controller averaged 3.3F error over the 3.5 hour cook. Keeping the temps low is really important initially. I cooked at 150F for two hours then bumped it up to 200F.
If you're a geek, the attachment shows my home-built temperature controller averaged 3.3F error over the 3.5 hour cook. Keeping the temps low is really important initially. I cooked at 150F for two hours then bumped it up to 200F.
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