Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 08-07-2006, 03:29 AM posted to alt.food.barbecue
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Default Smoking Salmon

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, 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?



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Old 08-07-2006, 08:51 AM posted to alt.food.barbecue
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Default Smoking Salmon

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, 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?


I used the brown sugar cure on the bullet site and it was terrific. Only
I was out of space on my bullet so I cooked it on the top rack of a gas
grill with some foiled chips. It was delicious and cooked probably
quicker because of the direct heat... you need to throughly wash the
salt cure from the fillet very well before you proceed with the final spice.

For the type of salmon you want you may want to search for hot smoked
salmon recipe.
http://www.google.com/search?hl=en&q...+salmon+recipe


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Old 08-07-2006, 03:33 PM posted to alt.food.barbecue
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Default Smoking Salmon

I've experimented with several different ways of smoking salmon and this is
the one we like the best.

Rub a light layer of olive oil on the meat side of the salmon and place the
filet scale side down onto a piece of aluminum foil. Then kosher salt and
fresh ground pepper to taste, about a tablespoon of old bay seasoning and
pinch of garlic powder. Smoke over the wood of your choice (for salmon we
usually use alder, apple and sometime mesquite) for about an hour or so
until the salmon begins to flake with a fork.


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Old 08-07-2006, 04:42 PM posted to alt.food.barbecue
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Default Smoking Salmon


"tmfast" wrote in message
news:[email protected]
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, 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?


Rather than brine curing, try a "dry rub" with salt, sugar and whatever
seasonings you want. Dill, as with gravlax, marries particularly well with
salmon. Cure this, wrapped in saran, for 2-3 days in the frig. and then
smoke at a very low temp. If I do brine, I do it only for 15 minutes.
Hope this helps.


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Old 08-07-2006, 07:34 PM posted to alt.food.barbecue
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Default Smoking Salmon


On 8-Jul-2006, Sonoran Dude wrote:

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, 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?


I used the brown sugar cure on the bullet site and it was terrific. Only
I was out of space on my bullet so I cooked it on the top rack of a gas
grill with some foiled chips. It was delicious and cooked probably
quicker because of the direct heat... you need to throughly wash the
salt cure from the fillet very well before you proceed with the final
spice.

For the type of salmon you want you may want to search for hot smoked
salmon recipe.


"Smoke & Spice" by Cheryl and Bill Jamison contains 5 recipes for smoked
salmon. You can get a copy from "Amazon" without leaving your house. List
price is $32.95. It's a good addition to anyone's bookshelf.

--
Brick(Found a motor..Trying to get it started.)


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Old 08-07-2006, 08:01 PM posted to alt.food.barbecue
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Posts: 229
Default Smoking Salmon

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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Old 09-07-2006, 03:09 PM posted to alt.food.barbecue
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Posts: 11
Default Smoking Salmon

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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Old 11-07-2006, 03:45 AM posted to alt.food.barbecue
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Join Date: May 2006
Posts: 2
Default Smoking Salmon

Do you want Hot or Cold smoked salmon?


"tmfast" wrote in message
news:[email protected]
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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Old 18-07-2006, 10:42 AM posted to alt.food.barbecue
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Join Date: Jan 2006
Posts: 823
Default Smoking Salmon


"tmfast" wrote in message
news:[email protected]
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, 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?




I'm willing to bet that those 'small packages' are cold smoked and not hot
smoked like we do over burning embers of wood.

I rarely brine salmon anymore but instead just sprinkle black pepper, ground
chile, a little dill and a little salt and smoke it skin side down at about
250 or so until the fish is firm and the yellow oil puddles appear on the
surface. I think this takes just under an hour, but can't recall as my
brain becomes more feeble due to age and general mismanagement.

Jack


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Old 18-07-2006, 10:54 PM posted to alt.food.barbecue
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Posts: 1,240
Default Smoking Salmon


On 18-Jul-2006, "Jack Schidt®" wrote:

"tmfast" wrote in message
news:[email protected]
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, 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?




I'm willing to bet that those 'small packages' are cold smoked and not hot

smoked like we do over burning embers of wood.

I rarely brine salmon anymore but instead just sprinkle black pepper,
ground
chile, a little dill and a little salt and smoke it skin side down at
about
250 or so until the fish is firm and the yellow oil puddles appear on the
surface. I think this takes just under an hour, but can't recall as my
brain becomes more feeble due to age and general mismanagement.

Jack


A friend gave me one of those little packages of Alaskan smoked salmon.
It's dark red, but it don't look cooked. My friend has a son that lives in
AK.
He keeps sending stuff packed with dry ice even though his dad says to
stop it. The freight is something like US$50. I like salmon, but not that
well.

--
Brick(Found a motor..Trying to get it started.)


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