Jeff's cherry smoked salmon

[kelbro]

I tried the recipe in Jeff's email blast last week and I don't think that I will ever do salmon another way again! It was great. We had some fresh sockeye salmon. A hint of sweet, a hint of salt, and a hint of smoke. Check it out. I did this batch on the 22" Weber kettle.

 

[JLeonard]

hmmm.....Looks mighty good!

Jim

 

[JLeonard]

at what temp did you cook it at? I see Jeff recs 180 degrees.....What did you do on the kettle?

Jim

 

[babydocsmoke]

Can't beat salmon when its done right. Strong work!!

 

[kelbro]

at what temp did you cook it at? I see Jeff recs 180 degrees.....What did you do on the kettle?

Jim

Even with just 6 or 7 briquets and a chunk of cherry wood, I was running just over 200. Took about an hour to get to 135 IT but these fillets were not real thick.

 

[gmc2003]

Salmon looks mighty good. I'm about due to whip up another batch. Thanks for the reminder.

Point for sure
Chris

 

[JLeonard]

Even with just 6 or 7 briquets and a chunk of cherry wood, I was running just over 200. Took about an hour to get to 135 IT but these fillets were not real thick.

Thanks thats what i was wondering!!!

Jim