Thanksgiving help!

[daniel cox]

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?

 

[noboundaries]

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!

Smoker Baked Salmon (4).JPG

• noboundaries
• Sep 13, 2013

 

[browneyesvictim]

Absolutely! Maple glaze-maple plank with an orange twist!

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• browneyesvictim
• Nov 14, 2016

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• browneyesvictim
• Nov 14, 2016

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• browneyesvictim
• Nov 14, 2016

 

[daniel cox]

Normally I soak mine in fresh garlic, ginger and soy sauce overnight and smoke with applewood. Thanks for the advice.