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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