Smoked salmon on offset

USCGamecock · 03-25-2013, 09:26 AM

My dad just bought a big salmon filet and asked me to smoke it for him. Was wondering if anyone had any pointers. My plan so far was I brine it in salt water with syrup for an hour or so, then smoke it at 150-175 for a few hours. Just didn't know if there were a type of wood I should use or a specific amount of time I need to smoke for.

billm · 03-25-2013, 09:30 AM

i brine then pat dry and let sit out a bit until pellicle forms..should be slightly tacky to touch
i smoke at around 225 until it flakes easy. I try and use a mild wood like apple. Toward the end of the cook i glaze with a little butter/honey or maple syrup ..

bigabyte · 03-25-2013, 12:24 PM

I get great results following this method, similar to most. I like this ratio of sugar to salt the best. I also do not wrap them individually, but instead coat each piece and then stack them in a gallon Ziploc, and seal tightly removing all air from the bag. Works every time.

http://www.bbq-brethren.com/forum/sh...d.php?t=119317

03-25-2013, 09:26 AM	#1
USCGamecock Is lookin for wood to cook with. Join Date: 03-18-13 Location: Charlotte, NC	Smoked salmon on offset My dad just bought a big salmon filet and asked me to smoke it for him. Was wondering if anyone had any pointers. My plan so far was I brine it in salt water with syrup for an hour or so, then smoke it at 150-175 for a few hours. Just didn't know if there were a type of wood I should use or a specific amount of time I need to smoke for.

03-25-2013, 09:30 AM	#2
billm is One Chatty Farker Join Date: 03-08-06 Location: Roselle Il Name/Nickname : Head	i brine then pat dry and let sit out a bit until pellicle forms..should be slightly tacky to touch i smoke at around 225 until it flakes easy. I try and use a mild wood like apple. Toward the end of the cook i glaze with a little butter/honey or maple syrup .. __________________ Extended Backwoods Party Backwoods Chubby Alveron Cooker Weber 26.75 inch Kettle & Summit Gold gasser Cypriot Grill & Optimal Automatics Party Que http://www.headsredbbq.com

03-25-2013, 12:24 PM	#3
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	I get great results following this method, similar to most. I like this ratio of sugar to salt the best. I also do not wrap them individually, but instead coat each piece and then stack them in a gallon Ziploc, and seal tightly removing all air from the bag. Works every time. http://www.bbq-brethren.com/forum/sh...d.php?t=119317 __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.