Salmon to brine or not to brine

[Brauma]

One for DaPittBoss

Check this out. 2 Double bastards. Be afraid. Be very afraid. Note salmon with Jim's finishing rub ready for the Dera.

 

[Paola Greg]

How do you keep your WSM at 80*? Just light 6 briquettes?

Yep Rich, started with 6 briquets(only lit 2) and 1 chunk of apple. Added only apple after that as needed. I've done this before with ice and water in the pan for 3 hrs with cheese, and it wasn't too bad maintaining the temp. Today, I didn't want any moisture added to the salmon, so the water pan was empty. It took quite a bit more attention to the vents, etc. But basically I was able to maintain a temp from 70 to 90 degrees. I've never cold smoked salmon, will be anxious to try it.

Later,,

 

[Brauma]

Ok, final update. Between my wife & I we had 2 very different opinions. First my wife loved the salmon. She scarfed down 2 plates full. (Im hoping this means sex). I found it too sweet. There was a lot of brown sugar in the recipe. The only variation I made from Jim's recipe was I added 1 tsp of Old Bay. Next time I may just do lemon & butter & pepper in the final "rub".

Dont get me wrong, it was really good. I had 2 helpings myself but I didnt have as much as my wife. She was absolutly crazy about it.

This was also the first time I tried a briquette only fire and I had a hard time getting above 225*. I dont have a fire basket yet but that will soon change. My temp stayed between 200 & 225 and I had a small cast iron box filled with alder in the coals.

 

[Trout_man22]

"(Im hoping this means sex)."

Knowing how ulgy you are she needed both beers too!

 

[Brauma]

Ouch. That hurt brother. If she drank even part of 1 of those beers I could have gotten lucky for sure. But Im sure it would be considered a crime in VA. She'd be comotose. Thats some seriously strong beer. Double Bastard!!