So I'm trying two new things today. 1st - I've never smoked salmon on my new WMS so this is a total WAG (wild ass guess) for me. 2nd - this was a spontaneous decision so no time brine. I've never not brined smoked salmon so this will be interesting. I added a fish rub and a little brown sugar to the top of each piece and that's about it.
Smoking at 150 (if any of you have WSM smoked salmon experience is this a good temp?)
Wild caught Sockeye for the fish
Using a combination of Apple and Hickory
Figuring this will take 4 hours...
I was really good at hot-smoking salmon on my old, cheap grill so I'm hoping to lean how to do it on this one.
Here it is with the rub. I used a towel to try to soak up moisture since I didn't have time to form a pellicle. I'm cutting all sorts of corners with this one..hahaha
The seasoning
Into the smoker they go
I'll take some more pictures later.
Smoking at 150 (if any of you have WSM smoked salmon experience is this a good temp?)
Wild caught Sockeye for the fish
Using a combination of Apple and Hickory
Figuring this will take 4 hours...
I was really good at hot-smoking salmon on my old, cheap grill so I'm hoping to lean how to do it on this one.
Here it is with the rub. I used a towel to try to soak up moisture since I didn't have time to form a pellicle. I'm cutting all sorts of corners with this one..hahaha
The seasoning
Into the smoker they go
I'll take some more pictures later.