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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-30-2012, 01:14 PM | #1 |
Found some matches.
Join Date: 11-26-12
Location: Seattle, WA
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Salmon Smoking Noob Seattle
Hi,
First post. It's been a good year for salmon and steelhead. Bought a Brinkmann $40 smoker and I'd like to see what I can accomplish. Ideally, I'd like to cold smoke, but since I don't know what I'm doing I'd like something that is easy. I guess my other question(s) is/are: 1. What type of charcoal? @ Lowes there are these 'natural wood' charcoals for prox. $14 a bag. Is that the kind to use? 2. For 'chips': a) Should I buy those little bags or can I use branches from local trees (there are tons of apple trees near me that get pruned.) Or do I really need -chunks-? I'd prefer alder, but can't find any nearby. b) If I use found wood, hHow much do these need to be dried out before using? 3. Once I smoke these, how well can I expect them to 'keep'? I have a Seal-A-Meal. If I use that do these freeze well? Thanks In Advance! ---JC |
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11-30-2012, 02:36 PM | #2 | |
is One Chatty Farker
Join Date: 04-09-12
Location: Ft Mudge AT
Name/Nickname : Ron
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Quote:
Seal-a-meal works real well for freezing and heating (vent it prior to microwaving) or i've heard of people using boiling water to heat thawed bags of meat. Unsure how to smoke Salmon so no help there sorry.
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A bunch of Webers, a UDS and a Happy Cooker! |
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11-30-2012, 02:38 PM | #3 |
Knows what a fatty is.
Join Date: 02-07-12
Location: Monroe, WA
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Welcome to the Brethern JC.
1) Opinions vary widely on charcoal. It is worse than a religious discussion. I normally use Kingsford or Lazzuri (Cash & Carry) to get my big pit running. In my WSM I use Kingsford. Same with my old Brinkmann offset. 2) Wood... You can get wood chips & chunks just about any big box store. Remember, most people in this area think BBQing is a seasonal activity. Alder, cherry, apple are the main local woods. Hickory, mesquite, pecan all have to be imported. I tend to buy in larger quantities and splits. 3) Rule of thumb is 3 days on meats then freeze or toss. Vacuum sealing will help. How long the salmon keeps depends on several factors. Smoking is a preservation method. Also to keep in mind everything in smoker will taste like salmon afterwards unless you burn it out. One reason most people will either have a dedicated smoker for fish or just not smoke it. Cold smoking: It is almost the prefect time of year for cold smoking meats - under 40F during the day. I use the AMAZEN smoker for cold smoking. In cold smoking I want smoke but I don't want to cook the product.
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Bryan Lipscy - Dead Man BBQ - Washington State Spring BBQ Championship - April 26 & 27, 2014 |
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11-30-2012, 02:53 PM | #4 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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i've cold smoked plenny fish (sable/butterfish and salmon), both on the mainland and on island. so it can be done, main thing is you need to keep the fish around 80F max (ideally under 70).
for that reason, you don't need too much if any charcoal at all. just as a way to keep the smoking wood smoldering. use more brown sugar to season than you think you need. if you're after the traditional hardwood taste, hickory would be ok. alderwood is good for hot smoke. absolutely no kiawe (sorry couldn't resist). 6 hours was more than enough for fillets. please look up all the USDA food safety mumbo jumbo before you do this. when cold smoking, the fish can only be held at certain temperature for a certain amount of time before you get da nice kine listeria seasonin' . try freeze the fish after smoking and then slice; definitely helps with the slicing and supposedly helps reduce bacteria (obviously only do this with fillets). Last edited by ManakooraMan; 11-30-2012 at 03:13 PM.. |
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11-30-2012, 03:53 PM | #5 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Here's kind of an idiot's guide to warm smoking salmon:
http://www.bbq-brethren.com/forum/sh...8&postcount=37 There is some lump burning, but it is mainly cherry wood. The problem is more keeping the temperature down. I do the same thing to cold smoke, but I just keep the temperature way down -- I actually use my offset and build a very small fire with cherry wood.
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Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-30-2012, 04:35 PM | #6 | |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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11-30-2012, 05:31 PM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I like to cold smoke salmon under 80F too..
One more option for storage is canning.. http://www.bbq-brethren.com/forum/sh...d.php?t=146916 .
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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11-30-2012, 05:35 PM | #8 |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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It works well with salmon ribs. I've yet to try it on pork or beef.
__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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11-30-2012, 07:05 PM | #9 |
Found some matches.
Join Date: 11-26-12
Location: Seattle, WA
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Gentlemen.
Thanks for the helpful replies. That 'warm smoking' recipe looks very promising. I'm looking more for the cold 'breakfast' style I used to have as a kid... my aunt had a small shed. But this was in Ireland 40 years ago and I'll I can recall was that it was cold as hell outside. She hung things up on these 'rods' in vertical strips---like a sauna. It sure wasn't -hot-. Took a couple of days? Anyhoo. Some follow up... 1. You can use -Kingsford-? I was told my someone else to NEVER use 'regular' charcoal (ie. for burgers/weenies) and to ALWAYS use a 'special' charcoal made from 'wood' with no oil or other chemicals. True? The stuff I see labelled 'natural wood' tends to cost 3x as much so it's a consideration. 2. Cherry? I have a bunch of cherry and apple firewood that's been drying for about a year. Is that OK, or should I stick with the store-bought stuff. Does it -really- affect the taste of salmon? THANKS AGAIN! |
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11-30-2012, 07:17 PM | #10 | |
is One Chatty Farker
Join Date: 07-01-12
Location: Fredericksburg, VA
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[B][I][COLOR=black]*A Texan transplant*[/COLOR][/I][/B] [B][SIZE=1][COLOR=black]UDS | [COLOR=blue]Blue[/COLOR] Weber Performer Platinum | Chargriller Akorn | 22.5 Weber OTG | WSJ Gold | Mini WSM | Maverick ET-73 | [COLOR=blue]Blue [/COLOR][COLOR=black]Thermapen | Maverick PT-100 |[/COLOR] Gasser(charcoal chimney starter)[/COLOR][/SIZE][/B] |
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11-30-2012, 07:52 PM | #11 |
Knows what a fatty is.
Join Date: 11-21-12
Location: Oahu, Hawaii
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For your smoker, the charcoal or whatever fuel source propane or electric is just fo heat the wood pellets or chunks. If you want bumbye no check the temperature, then the maze type sawdust burners (amazen or proq) is the way to go. Set and forget. But you do need sawdust. That burn correct.
The way gore and cowgirl did is legit. It will be moister and softer than store bought. I think the commercial kine use fan to blow dry it out a little. |
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11-30-2012, 08:01 PM | #12 | |
Phizzy
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)
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Some comments inserted below
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__________________
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron. |
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12-01-2012, 07:43 AM | #13 |
somebody shut me the fark up.
Join Date: 05-17-11
Location: 17h 45m 40.036 and -29° 00` 28.17
Name/Nickname : Scott/Mongo
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__________________
Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop Zero Club Member qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought... (\__/) (='.'=) Avatar by Chalupa (")_(")
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12-01-2012, 08:08 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Gore's method works great I still have some in the Fridge Everyone who had it loved it. To cold smoke I use the Pro Q Cold Smoke Generator- it is idiot proof whic is perfect for me. There is also a thread by Don Marco using Gent Jack Daniels which is very good He used more salt in his cure than Gore- I liked Gore's better
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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12-01-2012, 08:12 AM | #15 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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This is one of the things I want to try in my smoker soon. Thanks for all the info from everyone!
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