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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 05-24-2010, 09:50 AM   #1
Ross in Ventura
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Default Smoked Salmon 18-hr. @ 170*


Started out clean I always use a Turbo Grate

RO lump and Apple and Cherry wood

More

And more



Pit Viper setting

Putting the MAPP torch to it



Platsetter feet up, grid with water pan, and raised grid wiped with Grape Seed Oil





Everything reading 170*

Getting ready for the overnight portion of the cook

Pulled @ 18-hrs.



Vary tasty

Thanks for looking

Ross
My Blog:http://grillingandsmoking.blogspot.com/
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Unread 05-24-2010, 09:55 AM   #2
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Looks awesome!

I really need to smoke some salmon soon.
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Unread 05-24-2010, 10:07 AM   #3
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Smoke salmon is the Northwestern version of candy.

Thanks for the pics and inspiration!
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Unread 05-24-2010, 10:44 AM   #4
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18 hours seems like a long time. No? Am I wrong about that?
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Unread 05-24-2010, 11:02 AM   #5
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looks dang good Ross. Nice job! Those are nice fillets.
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Unread 05-24-2010, 11:10 AM   #6
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Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?
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Unread 05-24-2010, 11:16 AM   #7
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Quote:
Originally Posted by jgarofalo View Post
18 hours seems like a long time. No? Am I wrong about that?
Quote:
Originally Posted by Bushwacker View Post
Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?

Ross, I was going to ask the same question. 18 hours seems way too long?

I usually only do mine about 4 hrs. Comes out moist and smoky.

Have to say it looks real Yummy
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Unread 05-24-2010, 11:17 AM   #8
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Beautiful looking salmon Ross! You have all the best goodies for your egg. I especially dig that table.

I built the cold smoker rig à la Naked Whiz last weekend (http://www.nakedwhiz.com/coldsmoking...smokingcan.htm) as I am gearing up to cold alder smoke some salmon this summer.

They finally opened back up salmon season here in N. Cal so I have my fingers crossed that there will be some wild fish hitting my egg soon. I have a good friend across the bay who keeps telling me to use farm raised salmon for smoking because the higher fat content but after seeing an example of how they are raised it will be wild for me.
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Unread 05-24-2010, 11:26 AM   #9
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Wow I can not stop drooling Looks awesome
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Unread 05-24-2010, 11:28 AM   #10
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Quote:
Originally Posted by jgarofalo View Post
18 hours seems like a long time. No? Am I wrong about that?
Quote:
Originally Posted by Bushwacker View Post
Ross those filets look great, a little cole slaw and I'd be in heaven,, Is 17 hours normal for a smoke like that,, is it cause of the low temp smoke?
Quote:
Originally Posted by Chef Jim View Post
Ross, I was going to ask the same question. 18 hours seems way too long?

I usually only do mine about 4 hrs. Comes out moist and smoky.

Have to say it looks real Yummy
In Alaska, I often smoke my salmon for 24 hours between 150-175*.

It really depends upon what you want your final product to be. I smoke my salmon with 'preservation' in mind (often refered to as 'squaw candy'). The texture is quite a bit firmer and the brine is fairly strong as well.

My kids love the dried out tail pieces.
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Unread 05-24-2010, 11:35 AM   #11
Ross in Ventura
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Quote:
Originally Posted by MRI_Guy View Post
In Alaska, I often smoke my salmon for 24 hours between 150-175*.

It really depends upon what you want your final product to be. I smoke my salmon with 'preservation' in mind (often refered to as 'squaw candy'). The texture is quite a bit firmer and the brine is fairly strong as well.

My kids love the dried out tail pieces.
This is just a straight 18-hr. smoke, no brine

Ross
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Unread 05-24-2010, 11:55 AM   #12
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Did your egg dribble some sooty condesation on your fish?
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Unread 05-24-2010, 12:55 PM   #13
Ross in Ventura
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Quote:
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Did your egg dribble some sooty condesation on your fish?
just a little

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Unread 05-24-2010, 06:17 PM   #14
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Nice looking there!
If you like Lox and bagels, you should definitely try using your smoked fish in place of the lox. Way more flavor, everyone that has had it agrees.
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Unread 05-24-2010, 06:24 PM   #15
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That looks great! I've never smoked fish. I would love to hear more on the 18 hour timing. Is that more for flavor, texture, or both?
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