Thank you all,
I will try some of these tips next time.
> wrote in message
...
> In alt.food.barbecue, tmfast > wrote:
>> Hey all,
>> I am looking for some fresh new opinions on how to smoke salmon in a
>> vertical water smoker. I have "a weber smoky mountain". I have seen all
>> their advise on their bullet site.
>> I dont like the brown sugar brine, I can taste it. don't like it. I use
>> lump with alder chunks, but still tastes like charcoal,
>
> What kind of charcoal do you use? To me, using good quality lump, "Tastes
> like charcoal" means "tastes like it was cooked over hardwood embers",
> which is a good thing.
>
> One thing to try is to use lots more alder. Put a layer of lump in your
> chimney, fill it mostly with alder chunks, and top it off with more
> charcoal. Light it up, and when the alder is coated with red-hot coals,
> dump it in the firebox. The inside of the alder will still be solid wood,
> but you will not get a lot of crosote, because the hot gases will ignite
> when they pass through the burning outside part. Instead, you will get a
> delicious alder flavor.
>
>
> not that smoky. Last
>> time I just did a sal****er brine for 1 hr, let it dry for 2 hrs. Smoked
>> it
>> over lump & a few alder chunks for 3 hrs. Better, as there is no sugar
>> taste. Still taste like coal. I am trying to get as close to the salmon I
>> find in those small packages from Alaska.
>> Does anyone have any advise?
>
> You could always skip the brine. It is necessary for cold smoking, but
> not for hot smoking. Be sure the surface is dry. If there is a layer of
> water covering the meat, it makes it harder for the smoke to penetrate.
>
> --
> A nation of sheep will beget a government of wolves.
> --Edward R. Murrow