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Mesquite smoked salmon

desertdenizen

Newbie
27
10
Joined Oct 29, 2010
I did four decent-sized salmon fillets tonight using mesquite lump charcoal and a couple of chunks of well-dried mesquite. The average temperature, according to my as-yet-to-be-tested-for-accuracy thermometer, was everywhere from 150 to 300, at times, but all in all it took only one hour to get the salmon to 170 degrees. It had a mild smoke flavor, not too strong, and the flesh was fully cooked, yet still moist and flaky. I'm still learning the ropes of smoking meats, and I plan to continue to do whatever I must do to help me perfect my craft. Oh, I would like to add I used Jeff's Naked Rib Rub to form the pellicle on the fish. The fish came out wonderfully flavored!
 
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rbranstner

Smoking Guru
OTBS Member
5,700
38
Joined Oct 18, 2007
Thats great to hear that your salmon came out to your liking. In the end thats all that really matters is that YOU like it. 
 

meateater

Legendary Pitmaster
SMF Premier Member
8,984
61
Joined Oct 17, 2009
No pics, didn't happen.
 Just hazing.
 
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desertdenizen

Newbie
27
10
Joined Oct 29, 2010
LOL! I keep forgetting to take the pics. I am hopeful I will remember Thanksgiving Day as I am smoking a 5.5 lb turkey breast and some drumsticks over hickory.
 

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