S
Stevesonfire!
Guest
Been wanting to do this for a while now. Sam's always has a great selection of seafood and the salmon always looks fresh, never frozen. So I picked up a 2 lbs filet, skin on.
Brined the filet for about an hour. Split it in half, put some lemon juice, lemon pepper, dill weed and butter on it. Threw it on the smoker, used hickory at about 150 degrees for about an hour then cranked the heat up to about 225 for another hour. The first hour and fifteen was on foil, then directly on the grate to crisp up the skin a little.
Unfortunately, I didn't get any pics of the finished product which was awesome :bow:. I'll be doing it again and try to remember to get the full sequence.
As always, I start my fire with some briquettes,
Then throw on some well seasoned hickory.
After the wood burns down to embers, the wild sockeye goes on.....
I swear they were real purty when they were done! Got great reviews too from my brother, his daughter and my wife and son. I loved it too! :thumb:
Brined the filet for about an hour. Split it in half, put some lemon juice, lemon pepper, dill weed and butter on it. Threw it on the smoker, used hickory at about 150 degrees for about an hour then cranked the heat up to about 225 for another hour. The first hour and fifteen was on foil, then directly on the grate to crisp up the skin a little.
Unfortunately, I didn't get any pics of the finished product which was awesome :bow:. I'll be doing it again and try to remember to get the full sequence.
As always, I start my fire with some briquettes,
Then throw on some well seasoned hickory.
After the wood burns down to embers, the wild sockeye goes on.....
I swear they were real purty when they were done! Got great reviews too from my brother, his daughter and my wife and son. I loved it too! :thumb:
