First Salmon (Second smoke)

SnoValley · Posted: May 24 2010 Post subject: First Salmon (Second smoke)

Tomorrow I am ready to tackle the WSM again and hopefully reproduce some of the temps I had tonight. Here is an album with the marinade:

http://picasaweb.google.com/ndomar/SmokeSalmon052310?authkey=Gv1sRgCPzHq4yWkee5MA#

I will update tomorrow with notes and more pics.
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SnoValley · Posted: May 25 2010 Post subject:

Fresh Wild King

The Master Plan

I almost felt guilty putting all that on such a nice fillet but I have been wanting to try this recipe for a long time and it was a big reason I purchased the smoker.
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Jarhead · Posted: May 25 2010 Post subject:

Oh yeah, it's hard to get fresh around here. It's always frozen and a hit and miss kinda thing. Some are good and some the cat won't even eat. Laughing

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SnoValley · Posted: May 25 2010 Post subject:

I spoke to my friend who gave me the recipe before I smoked it and It appears that I made locks.

He'll bent to smoke something, I ran to the store and picked up another fillet. Pics to come.
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BluzQue · Posted: May 25 2010 Post subject:

Man that's a beautiful hunk of salmon Shocked

!

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SnoValley · Posted: May 25 2010 Post subject:

Man, I almost ruined it so thanks to my friend he saved that hunk from being a doorstop.

I have pics but am too tired to post atm.

I nicked the king for dinner tonight, since I already created locks out of it, and went with sashimi Copper River (Outrageous price) and smoked the tail, pics to come.
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SnoValley · Posted: May 25 2010 Post subject:

SnoValley · Posted: May 25 2010 Post subject:

The locks, lawl. My parents will be happy when I bust this out Memorial Day Weekend.

Starting over with a 2 hour marinade instead of 24 hour Shocked

Back on track.

Also made a mop sauce with apple cider, apple cider vinegar, and pepper.

I decided to smoke the locks for 30 min around 135 degree on dome.

Locks out of the smoker.

Copper River going on smoker for 60 min around 135 degree on dome.

40 minutes in.

Also (over)smoked some asparagus.

Opps, forgot to get a pic of it resting but I did get this one.

Plated up, no starch night.

Notes:
@0 Filled starter 1/2 way and lit with 2 cubes.
@15 dumped in the coals on top of unlit lumps.
@30 covered and opened 1 vent into the wind on bottom and the top vent.
@45 temp at 240. Closed both open vents halfway.
@55 temp @ 205. Closed vents to a 1/4 open.
@65 temp at 145' opened both vents to full.
@70 temp at 145 open second vent full.
@80 temp at 140. Closed 1 bottem vent. Added 3 tongs of apple wood.
@90 temp at 135. Added king salmon on foil with lemons on bottom and top.
@95 temp at 145.
lost data...
@140 added CR salmon
@145 temp at 130
@155 temp at 125. No smoke, opened all lower vents.
@160 open access door
@155 propped open access door
@165 temp at 115. Closed access door but lots of smoke.
@175 temp at 120.
@190 temp at 160.
@200 took CR off.
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Primo XL
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SnoValley · Posted: May 26 2010 Post subject:

Lunch

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u63405 · BBQ Fan Joined: 17 Apr 2010 Posts: 127

That looks Amazing!! You got my tummy growlin'

whitey · Posted: May 29 2010 Post subject:

Nice job on the fish..Looked great..
Its about time to start knocking some of those Kings in the head..
Now We are talking.
Great job on the pictures.
Whitey..
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Mrs. K.A.M. · Posted: May 30 2010 Post subject:

Man Oh Man Exclamation

That looks very delicious, awesome job Very Happy

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maddixieman74 · Posted: Jun 04 2010 Post subject:

looks good enuff to make a skinny man fat Very Happy

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Lump · BBQ Fan Joined: 03 Jul 2010 Posts: 308 Location: Illinois

I will have to try this one looks real good.
What did you smoke it for overall and at what temp??
Bill
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SnoValley · Posted: Aug 06 2010 Post subject:

I do not really take temps but now I usually cook fish a maximum of an hour with normal smoking temps. I will check on it 30 min in and baste then decide how much longer I will keep it on. I love sushi so I do not mind if my fish is on the rare/medium-rare side.
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