Smoking King Salmon on the #KamadoJoe Junior with applewood

Discussion in 'Fish' started by addertooth, May 23, 2015.

  1. Today I ran across King Salmon marked down to $12.50 a pound.  I decided to make a quick lunch of it.  The salmon was rinsed then patted dry.  A sweet soy glaze was lightly spread over the top surface of the salmon.  Szeged seasoning was then sprinkled upon the sticky soy glazed surface.  A fire with apple wood chunks was prepared in the Joe Junior.  Once the temperature climbed to 140 (on its way to 220), the fish was put on to start smoking/cooking.  The fish was pulled at an internal temperature of 140, and turned out moist and smoky. 

  2. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Looks fantastic

Share This Page