There have been some good smoked salmon cooks shown recently, so I decided to try one with my Amazen Smoke Tube. I am looking for some suggestions and criticisms--not really an atta boy.
This is a 1.3 pound piece with skin. I simply put salt and pepper on for a few hours, then put my 12" tube filled with mesquite (that is what I had). I am in Florida, so the ambient is around 85. I put the fish and smoker tube on for 2 1/2 hours (Thermapen temp then was 95), then turned on my RED on medium and grilled for 5 minutes a side, then flipped once more because I didn't see the grill marks I wanted. Thermapen end temp was 142.
I put butter and capers on right before plating with a broccoli and pasta salad wife made. Of course butter makes everything good, but this was VERY good.
Here are my questions:
1. The smoke flavor was only very mild. Maybe I am too used to my smoked ribs on my ECB. Wife said it was a "hint", but kind of wanted more. Maybe I am asking too much for the tube. Wife said she would do it this way again.
2.I understand the safe zone temperature concept, but in Florida with warm temperatures, if I use the tube, I have to just use it. So far, on burgers and steaks, no problems. Any suggestions or comments?
3.Speaking of burgers and steaks, I have had the same results with only a very mild smoke taste. OK, but maybe I am asking too much and should only expect a mild smoke flavor.
4. On the Amazen site I have found the Owners Manual, but no real "How To" sections on things like burgers and steaks. Am I missing a section to read?
Thanks for any input.
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