oifmarine2003
Babbling Farker
- Joined
- Nov 26, 2012
- Location
- Cedarburg, WI
I smoked some salmon recently for s bunch of guys at work. This batch is a hot smoke with a glaze. I used oak splits.:mmph:
Started with done gigantic filets from Costco and also some caught in Lake Michigan.
Brined them for approximately 12 hours
After brine, rinse gently and prepare the smoker. I used my Shirley warmer and smoked at 175 for 4 hours to start.
Fat is seeping out!
The final hour I moved it to the main chamber and cooked it at about 240. Additionally, through the the last half of the cook, I applied a glaze I mixed up 3 separate times. The glaze consists of maple syrup, ketchup, and brown sugar.
Sooooo good!
Started with done gigantic filets from Costco and also some caught in Lake Michigan.
Brined them for approximately 12 hours
After brine, rinse gently and prepare the smoker. I used my Shirley warmer and smoked at 175 for 4 hours to start.
Fat is seeping out!
The final hour I moved it to the main chamber and cooked it at about 240. Additionally, through the the last half of the cook, I applied a glaze I mixed up 3 separate times. The glaze consists of maple syrup, ketchup, and brown sugar.
Sooooo good!
