Newbie Comin On Board

[smokin' j]

Hey! I'm a lady, thank you very much, who is the BBQ Princess of the household! I just bought my first and only smoker. It's a propane "Smoke Vault".....just did my first rack of ribs today and they turned out pretty darn good. We'll never visit our regular BBQ joint anymore!

But -- reason I'm writing. The fall Salmon are beginning to run and I'd like to try some salmon smoking. Does anyone have experience in this area? Can you recommend rubs, woods, etc.???? Any help would be muchly appreciated! "Smokin' J" aka JIll

 

[thermodynamics]

Like you I'm a newbie, so I have no useful advice on that salmon, but it sure sounds good!

Welcome!

 

[Dutch]

Welcome to SMF Smokin' J(ill)! It always nice to welcome another Lady to the Forum. Check out the Fish forum in the Smoked Meats (and other things). Plenty of tips and ideas that will answer your question if they don't leave you confused as to what to try first.

Plenty of knowledgeable folks here willing to help you out. All you gotta do is ask the questions.

 

[meowey]

Welcome,

Mmmmmm, smoked salmon. As Dutch said, please check out the Fish forum. Ask lost of questions. These folks know smoke!


Welcome


Meowey

 

[monty]

Heya, Jill!

Happy you found us! We are a fun group brought together with the common purpose of the smoke. Hang around here and we'll all do our best to make you feel comfy cozy as you share your experiences with us and we help you on your way to the perfect Q!

Share the good ones and the bad ones as well. Mistakes here are used as learning experiences. There are no dumb questions and all too often several "correct" answers to each question.

Welcome to our little family!
Cheers!

 

[smokemack]

Oh my! We're off to good start already. I am EXTREMELY jealous of the fact that that you will have access to that fresh Northern Pacific Salmon! I am DYING to do some salmon. I want to cold smoke, and am waiting for daytime temperatures to cool a bit in September. JoeD617 has a recent salmon post, his fish looks incredible!! Anyway, glad you're here, enjoy with us!!

 

[smokin' j]

Howdy,

Everyone has been so nice and friendly and welcoming -- I'm so glad I found this website. I'm very interested in hearing about your cold smoking with the salmon. That would be very interesting. What I'm trying to capture is a smoked salmon we get in Northern California -- up in the Crescent City area. It's almost jerky -- very dry and smoked with alder....the aroma is incredible! I've got some research to do but that's what I'm shooting for.

(I was going to try to post my picture like everybody else is doing but am having problems with it...I'll figure it out.)

Over & Out!
Smokin' J aka Jill
Portland, Oregon

Smokin' on a "Smoke Vault" propane. Diggin' the hickory and mesquite

 

[cajunsmoker]

Hey Jill,

welcome aboard. Show us some of that pacific northwest smoked seafood. It is some wonderful stuff. :D

 

[icemn62]

Welcome Jill,

Grab a cold one and jump right in. Planning to smoke some salmon. Light flavor on the smoke allows the fish to be tasted. I have used hickory, and have heard that pecan is another good one. I don't think you would want to use something like a mesquite on fish.

 

[cheech]

If you still need help on the salmon let me know I may be able to help a bit with that one. Over here when the snow melts we get the chance to hop over to Lake Michigan and grab some kings.
Pretty good eatin'

 

[smoke on the water]

Jill,

I usually brine salmon with salt, brown sugar and water. Then smoke with apple wood. Tastes great.

 

[smokin' j]

Bill - exactly! This dried/smoked salmon I've had is sweet and peppery and really delish. I bet that's what they did with it. Thanks so much for the tip. I found some sockeye on sale (whole salmon $4.98 a lb) and decided I'd give it a try this weekend. Do you brine for 24 hours or??? Let me know and also if you want to write me the recipe, it'd be appreciated.

Thanks,
Smokin' J
aka Jill

 

[smoke on the water]

Jill,
I usually brine over night.
Recipe is: 4 cups water, 2 cups brown sugar, 1-1/2 cups salt reg. or kosher. Smoke at 225 degrees till done. It will flake when done.