Thread: Smoking Salmon
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Art[_3_] Art[_3_] is offline
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Default Smoking Salmon

Do you want Hot or Cold smoked salmon?


"tmfast" > wrote in message
news:n68sg.3744$Zf.1051@trnddc04...
> 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

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