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Smoking Salmon #13461136 03/05/20 03:07 PM
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butch sanders Online Content OP
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i have a 1/2 salmon to cook. I just cannot seem to get this right.
I want to smoke it.
I have 1 of those barrel smokers, with a water pan & a lid.
I am going to use pecan wood, & no charcoal.
Any tips
Thanks

Re: Smoking Salmon [Re: butch sanders] #13461416 03/05/20 06:18 PM
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I suggest you google up some recipes. #1. The flavor of the wood #2. The Brine recipe and amount of hrs in the fridge and why. #3. The glaze..REAL Maple syrup and orange juice. #4. The temps.


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Re: Smoking Salmon [Re: butch sanders] #13466452 03/10/20 02:56 PM
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BAIT956 Offline
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smoked salmon
I have use this recipe or similar a number of times. The absolute key is the temp. You do not
want the albumin, (the while stuff) coming out of the fish during smoking.

Re: Smoking Salmon [Re: butch sanders] #13466545 03/10/20 04:17 PM
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alderwood FTW.


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Re: Smoking Salmon [Re: butch sanders] #13466584 03/10/20 04:54 PM
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Cedar plank

Re: Smoking Salmon [Re: BAIT956] #13468851 03/12/20 05:03 PM
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butch sanders Online Content OP
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Originally Posted by BAIT956
smoked salmon
I have use this recipe or similar a number of times. The absolute key is the temp. You do not
want the albumin, (the while stuff) coming out of the fish during smoking.



wow
this happened , the white stuff
i think i overcooked it

Re: Smoking Salmon [Re: butch sanders] #13469145 03/12/20 09:32 PM
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smoke tube in the bradley without turning the bradley on, COLD smoked all we brought back from Alaska , every meal.

Re: Smoking Salmon [Re: trlrman] #13472490 03/15/20 03:47 PM
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BAIT956 Offline
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triman, please explain the details on this. I would like to try it.

Re: Smoking Salmon [Re: butch sanders] #13483045 03/22/20 08:26 PM
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look at this, I have cold smoked several time using it: https://www.amazon.com/MAZE-N-Pellet-Smoker-Smoking-Works/dp/B007ROPJ1M

Re: Smoking Salmon [Re: butch sanders] #13547836 05/06/20 08:35 PM
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Alder

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Re: Smoking Salmon [Re: butch sanders] #13549618 05/08/20 12:46 AM
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I always do it the same way. Place salmon pieces (filets with no skin) in a grilling basket. Brush each side with olive oil. Season with Old Bay and Tony C's. Grill over a small batch of charcoal with a chunk of wood of choice (pecan, hickory, mesquite) with lid partially closed for app. twenty minutes turning as needed. Take off grill, rub one side with butter, and squeeze lime juice on it. Everyone loves it.

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