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Offline hppzz

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Smoked salmon trial
« Reply #-1 on: May 28, 2015, 12:13:56 AM »
I haven't seen any threads on hot smoking salmon in the pbc so thought I'll post my trial. Since it was just a test I got whole farm raised Atlantic salmon skin on and for good measure threw on some hamachi collars and belly as well.

I dry brined it all in a Pyrex with 1:1 kosher salt and brown sugar for about 3 hrs. Then rinsed and dried in fridge for overnight (but a few hours would do).

Fired up the smoker in my usual way but only using half rack of charcoal. After 12 mins, instead of putting the rods in, I covered the holes with painters tape and left the bottom vent at the usual setting (1/4) places the fish on the grates (I didn't have any cedar planks at the time) and covered the lid.

With this set up I was able to maintain a 150-175 degree temp on my maverick by just minor adjustments to the bottom event and smoked it about 2 hrs until a probe thermometer read 150.

At that point I glazed with1:1 whiskey and maple syrup and cooked another 1/2 hr or so until it hit 160.

Overall I was really happy with the results. Flaky yet moist and flavorful. The hamachi was also delicious! Served it for brunch to rave reviews. I would definitely do it again with cedar planks and maybe glaze in the beginning for a more deeper color to the salmon.

Anyone else tried this or have suggestions on more deeper color to the salmon?



 


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« Last Edit: May 28, 2015, 08:59:03 AM by hppzz »
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Offline akruckus

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Re: Smoked salmon trial
« on: May 28, 2015, 02:47:43 AM »
I am going to try this.  Did you leave any air flow or completely cover all 4 holes and make sure the lid was firm?  I only ask because I usually plug all the holes, and keep the bottom vent where it is, when I'm done cooking to save the charcoal for another day.
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Offline ACW3

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Re: Smoked salmon trial
« Reply #1 on: May 28, 2015, 05:53:56 AM »
Your salmon looks really tasty.  I may have to give that a go one of these days.  I do have some cedar planks in a closet, somewhere.

Art

BTW, what are hamachi collars?  Not familiar with them.
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Offline africanmeat

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Re: Smoked salmon trial
« Reply #2 on: May 28, 2015, 06:39:39 AM »
It looks nice and moist .
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Offline HighOnSmoke

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Re: Smoked salmon trial
« Reply #3 on: May 28, 2015, 06:57:04 AM »
Very nice looking salmon!
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Offline enassar

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Re: Smoked salmon trial
« Reply #4 on: May 28, 2015, 08:22:00 AM »
Looks very good.

For a deeper color, do you mean more mahogany/smoke color?You did not mention that you threw in any wood chunks or chips on the coals. I would certainly try that and it should give you a nice flavor and color.
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Offline muebe

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Re: Smoked salmon trial
« Reply #5 on: May 28, 2015, 08:43:08 AM »
Cherry wood gives a great color to smoked fish.

Your fish looks really good.
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Offline hppzz

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Smoked salmon trial
« Reply #6 on: May 28, 2015, 08:49:30 AM »

Quote from: akruckus on May 28, 2015, 02:47:43 AM
I am going to try this.  Did you leave any air flow or completely cover all 4 holes and make sure the lid was firm?  I only ask because I usually plug all the holes, and keep the bottom vent where it is, when I'm done cooking to save the charcoal for another day.

Yes, that's what I do to save charcoal as well, and I noticed that the temp stayed around 175 at that level for a while so that's why I tried hot smoking these salmon. If it drops down to 150 I would add little more airflow to one of the holes or adjust the vent to bring it back up a bit


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Offline hppzz

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Smoked salmon trial
« Reply #7 on: May 28, 2015, 08:52:16 AM »
Quote from: enassar on May 28, 2015, 08:22:00 AM
Looks very good.

For a deeper color, do you mean more mahogany/smoke color?You did not mention that you threw in any wood chunks or chips on the coals. I would certainly try that and it should give you a nice flavor and color.

Yes that deeper mohagny color. And You're correct, I ran out of wood chunks so didn't add any. Flavor of smoke was still there but not as noticeable. Will def used cedar planks and wood chunks next run


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Offline hppzz

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Smoked salmon trial
« Reply #8 on: May 28, 2015, 08:55:26 AM »

Quote from: ACW3 on May 28, 2015, 05:53:56 AM
Your salmon looks really tasty.  I may have to give that a go one of these days.  I do have some cedar planks in a closet, somewhere.

Art

BTW, what are hamachi collars?  Not familiar with them.

Hamachi are yellowtail.. Hamachi Kama are yellow tail collars. Amazing stuff and rich and oily (in a good way) perfect for smoking. They are my fav things to order at a japanese izakaya bar


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Offline hppzz

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Smoked salmon trial
« Reply #9 on: May 28, 2015, 08:56:27 AM »

Quote from: muebe on May 28, 2015, 08:43:08 AM
Cherry wood gives a great color to smoked fish.

Your fish looks really good.

Will def add fruit wood next time! Thanks!


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Offline spuds

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Re: Smoked salmon trial
« Reply #10 on: May 28, 2015, 01:05:16 PM »
Thank you for the post,I like.
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Offline drholly

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Re: Smoked salmon trial
« Reply #11 on: May 28, 2015, 01:19:22 PM »
That sounds great!
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Offline Smokerjunky

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Re: Smoked salmon trial
« Reply #12 on: May 28, 2015, 03:29:45 PM »
sure does look good  :P
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