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Amazen Smoke Tube and Salmon

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MJSBBQ:
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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sliding_billy:
Beautiful meal.

sparky:
looks super tasty partner.  nice cook. 

IR2dum:
MSJBBQ, that plate looks delicious.

africanmeat:
Hi MSJ
it looks good to me .
the  remarks are my opinion only .

i will first cure  it (safety ) or if not just do it on a very  cold day (under 41f) .

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.

For good smoking flavour you need to cold smoke for  longer time  or stronger flavour wood 

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?

fish go bad  quickly  i will be careful  .you got lucky so far   

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.

if I want a smoky flavour i smoke it at 170 till  10 Degrees below my wanted IT and than i just give it a quick grill   

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