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Mesquite smoked salmon

Discussion in 'Fish' started by desertdenizen, Nov 20, 2010.

  1. 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!
    Last edited: Nov 20, 2010
  2. rbranstner

    rbranstner Smoking Guru OTBS Member

    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. 
  3. meateater

    meateater Legendary Pitmaster SMF Premier Member

    No pics, didn't happen. [​IMG]  Just hazing.
    Last edited: Nov 20, 2010
  4. 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.