- Joined
- Jan 14, 2006
- Location
- At home...
I have the Big Chief smoker box going today....I guess I need to take my winter insulation board off :mrgreen:, I have to have the lid blocked up to keep it down to 120°.
Big Chief Salmon
- Thread starter thirdeye
- Start date
I have the Big Chief smoker box going today....I guess I need to take my winter insulation board off :mrgreen:, I have to have the lid blocked up to keep it down to 120°.
keend
is one Smokin' Farker
- Joined
- May 16, 2008
- Location
- Geneva, IL
Looks good. What seasoning did you put on it? How long and at what temp do you normally smoke salmon?
- Joined
- May 3, 2006
- Location
- Ventura, CA
Nice salmon, Wayne!
Grumpy's Q
is Blowin Smoke!
- Joined
- Feb 23, 2006
- Location
- Ft...
That's cool.
- Joined
- Jan 14, 2006
- Location
- At home...
I try to keep the temp about 120° for 2 hours, then ramp up to 150°'ish to finish. This was seasoned with Florida Seasoned Pepper from Penzeys. The label lists Tellicherry black pepper, citric acid, lemon peel, garlic, orange peel and onion. It's coarse...
I did sort of a double dose.....I did put some on before the dry cure (which went 8 or 9 hours), then after rinsing, I re-seasoned with the pepper while it was resting in the fridge.
- Joined
- Aug 11, 2003
- Location
- Rocklin, CA
That looks yummy. I want some, please.
Norcoredneck
somebody shut me the fark up.
- Joined
- Jul 11, 2006
- Location
- Norco, Ca.
Wish it had feathers.
