Thanksgiving help!

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daniel cox

Original poster
Nov 11, 2016
I hope I can ask for advice on here. I'm going out of town for Thanksgiving and the only access I have to smoke my traditional Thanksgiving salmon is a charcoal Weber grill. Anyone attempted this? Thoughts?
Yes, if you are talking smoke roasting, not cold smoking.  I do smoke roasting on my Weber Kettle grill as often as my wife is in the mood for fish, which is only a few times a year.  We only smoke roast about 1 to 2 lb of salmon at a time. 

I set fire up the grill for indirect heat cooking.  I'll put 1/2 chimney of cold charcoal and a few chunks of my wood of choice, usually hickory, cherry, or oak.  To that I'll add 1/2 chimney of hot charcoal.   I set the bottom vents full open and set the top vent opposite the fire.

While the fire is burning and the smoke is grey, I prep my fish.  I smoke roast on oil sprayed aluminum foil on the grate if I don't have any old aluminum pie pans or roasters in the cabinet (they work best).   I load the fish for indirect smoke roasting when I see hints of thin blue smoke.  Take it off when it is at the desired doneness.  I like mine at 145F internal temp (minimum safe).  My wife likes hers at 165F internal temp. 

Have a GREAT Thanksgiving!

Normally I soak mine in fresh garlic, ginger and soy sauce overnight and smoke with applewood. Thanks for the advice. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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