With only 2 1/2 years w/ my pellet pooper I decided to try some salmon steaks. Not for table ware but for true smoked fish for snacking and cracker spread and things like that so I'm by-passing the 145* mark. Set my Grilla Alpha Dual Smoke at 225*, mode 2. in my Pit Boss 820D. Wet brined for 36hrs w/ my own concoction that I've used successfully in my Brinkman water smoker for over 2 decades. So I'm closely watching the moisture level, don't want jerky but I want it on the drier side of table food. With a little over 2hrs in and the thickest steak reads 160* and still pretty moist. Guess I'll just test it every 5*. The enclose picture is at start-up.
After 3 hrs and an IT of 170*, It's done with the moisture level where I like it. Look out cream cheese and crackers, I'm coming for ya.
After 3 hrs and an IT of 170*, It's done with the moisture level where I like it. Look out cream cheese and crackers, I'm coming for ya.
