i wanr smoked salmon for dinner, so now what

[smooookin]

have never done salmon, i have know idea how long it takes.
thinking about doing it on the offset but also have the drum handy.

not really looking for a recipe more of a do i have time to do it tonight question. i am figuring cooking in the 225 range..........am I nuts?

 

[motley que]

typically i cover it with a cure mixture of brown sugar/salt. about 2-1 sugar. i do it for 4+ hours then rinse and let dry till pellicle forms. i smoke about 25 minutes at 325, or 1.5hours at 225

 

[MileHighSmoker]

typically i cover it with a cure mixture of brown sugar/salt. about 2-1 sugar. i do it for 4+ hours then rinse and let dry till pellicle forms. i smoke about 25 minutes at 325, or 1.5hours at 225

I do mine nearly the same way as Motley Que. After soaking it in brine your it is really key to let it dry for 6 - 8 hours. When smoking you can't beat setting your salmon on a cedar plank and using some alder wood chunks for smoke although if it is on a plank it will take longer than 25 minutes.

Good Luck

 

[keale]

I didn't realize salmon required all that extra work...

Motley, I like your new avatar!

 

[Don Marco]

I also like cedar planked Salmon very much, but i do it indirect at about 300 F, never done it at 220 so far.

If you put the plank over the fire until it browns a little, then turn around, put next to the fire or in the main chamber and put the fish on, it doesnt take any longer cause the plank is hot.
The fish gets infused with all the sweet cedar flavour.

Serving it off of the plank is also very nice.

DM

 

[kickassbbq]

I don't always Brine my Salmon. Hd some last weekend that was Superb!! without bringing.
Here ya go!!
Get the heat to about 250-275 and it will smoke in 2-2 1/2 hours.
https://secure.ramnetwork.com/kickassbbq/salmon.html
Smoke On!!!!!!

 

[thirdeye]

Timewise, just plain grilled salmon fillets take me 20 or 30 minutes over a small but hot fire. They also have the least prep required. I use chips in the coals for a flavor bump.

Planked are next, maybe just a little longer in the cook time, but I rally like the subtle flavor the plank gives. Alder planks are my favorite. And like Don Marco said, serving on the planks is a great presentation. Cutting it into steaks like he did would cut down the time, I have only done it that way a few times.

Cured and smoked is the longest considering smoke time and the cure and rest time. I like a dry cure instead of a water based brine (the dry cure turns into a syrup, so it is not totally dry) My cure recipe needs 6 or 8 hours. I keep a batch of Jim Minions Cardogs Salmon Dry Rub in the freezer which only takes 2 hours. Jim's method calls for higher smoking temps than my method, so it works not only for a change of pace but if time is short too.

 

[smooookin]

well I didn't put as much work into it as most of you do but it was pretty good. the wife and kids thought it was great so i guess I did ok.

I didnt take the time to brine but we sprinkled some sweet and tangy rub with a little seasoned salt and cracked pepper on the filet's and tossed on cedar planks on the offset. Toward the end we added a light coat of Major Grey's Chutney. All i had was apple and maple so i went with the maple.(LOL it was the closest).
this was the first time i had ever done any kind of fish but i see more in the future.
We all left the table stuffed so i guess all went well.

thanks for the info.

 

[creepyrat]

sounds like it went well, all these versions sound tasty.