Socal Salmon in a ECB

[Digpolo]

Last weekend we broke in the Brinkmann ECB with some whole chickens and they were incredible. Today, we ventured into the fish area and decided to try an Alaskan Salmon. We used a dry brine consisiting of brown sugar, salt and garlic (found on this site) for 6 hours.

I tried to find alder wood but struck out so i settled for Apple wood chips (half soaked and half dry).

Smoked the fish for exactly 2 hrs at anywhere from 190-220 degrees. The Salmon turned out excellent.

about a pound is still in the fridge ready for leftovers.

Southern California might be known for our beaches and surfing, however this surf dude loves the bbqs and smokers.