Let's Talk BBQ
FORUM SPONSORS => A-MAZE-N PRODUCTS => Topic started by: MJSBBQ on July 26, 2014, 04:04:43 PM
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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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Beautiful meal.
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looks super tasty partner. nice cook.
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MSJBBQ, that plate looks delicious.
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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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In order for the fish to get good smoke flavor you need to develop a pellicle(tacky surface) for the smoke to adhere to. Mesquite is very strong IMHO for fish. I like maple or pecan.
You can brine the fish with either a surface brine or a liquid brine for 4 to 5 hours in the fridge.
Then give it a good rinse and pat dry.
Place in front of a fan on a raised rack for a hour or two until the fish becomes glossy and the surface is tacky to the touch.
Cold smoke the fish as you did. I would try placing some trays of ice to keep the temps down. If it gets too warm over 2 hours then you can get sick from bacteria.
Then grill quickly on high heat.
Also if you allow the fish to refrigerate overnight after cold smoking then grill the next day the smoke flavor will increase and mellow. This allows the smoke to make it's way further into the meat instead of just on the surface.
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... what muebe said.
Another good wood for salmon is alder
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Thanks guys!
Good info.
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Great suggestions. I find with the amazen you have to watch your wind direction. Based on your pictures I would have put the salmon on the left to draw smoke over the fish because that's the way the wind was blowing.
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Great suggestions. I find with the amazen you have to watch your wind direction. Based on your pictures I would have put the salmon on the left to draw smoke over the fish because that's the way the wind was blowing.
Good point. I closed the lid on my RED, so I don't think the wind would effect it that much since it is an enclosed space.