canuck 1
Newbie
I'm still a newbie to this smoking stuff. Life around my house has keep me from practicing as much as I would like, But I'm enjoying the experience.
I've been struggling with my Broil King Gas smoker for a year now. Mostly temperature control issues.Probably mine more that the smokers. But, today the stars aligned! Good stable temperatures, right amount of smoke and a delicious end product.
I did about 7 1/2 pounds of Salmon.(I figure if you're going to run the smoker, fill it up!). I followed Jeff's instructions for the Brine,Temperature and wood. The end result tasted great!
A mix of Cherry and Apple wood at 220 deg.F took a couple of hours to get to an internal temp of 155 deg. F.
The wife Loves Smoked Salmon, so I think this will become a staple around here.
P.S. This is a fantastic Site and Forum!
I've been struggling with my Broil King Gas smoker for a year now. Mostly temperature control issues.Probably mine more that the smokers. But, today the stars aligned! Good stable temperatures, right amount of smoke and a delicious end product.
I did about 7 1/2 pounds of Salmon.(I figure if you're going to run the smoker, fill it up!). I followed Jeff's instructions for the Brine,Temperature and wood. The end result tasted great!
A mix of Cherry and Apple wood at 220 deg.F took a couple of hours to get to an internal temp of 155 deg. F.
The wife Loves Smoked Salmon, so I think this will become a staple around here.
P.S. This is a fantastic Site and Forum!
