Salmon Steaks

[martin1950]

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.

 

[kilo charlie]

A little thinner slice of the salmon to begin with might yield better results in a timely fashion?

 

[flatbroke]

Looks great. I will take top left. zippy can get the middle bottom

 

[BrianGSDTexoma]

Looks fantastic! That how I use to do them. Need get it back on the menu.

 

[zippy12]

Looks great. I will take top left. zippy can get the middle bottom

No! I want the bottom right!

 

[Winterrider]

Been a long time, those look really tasty.

 

[SmokinAl]

Those will make some awesome fish dip!
Al