Big Chief Salmon

[thirdeye]

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC05449JPGbb.jpg

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°.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC05445JPGb.jpg

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC05443JPGb.jpg

[keend]

Looks good. What seasoning did you put on it? How long and at what temp do you normally smoke salmon?

[jacob]

That's gonna be awesome, can't wait to see the finish but i will.

[big brother smoke]

Nice salmon, Wayne!

[Grumpy's Q]

That's cool.

[thirdeye]

That's gonna be awesome, can't wait to see the finish but i will.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC05463JPGpjpgk6.jpg

Looks good. What seasoning did you put on it? How long and at what temp do you normally smoke salmon?

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.

http://img.photobucket.com/albums/v377/thirdeye2/Barbecue%208/DSC05463JPGpjpgp5.jpg

[BBQ Grail]

That looks yummy. I want some, please.

[Norcoredneck]

Wish it had feathers.

[cowgirl]

Thirdeye, it looks awesome!!