Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: hppzz 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?
Sent from my iPhone using Tapatalk
[attachment deleted by admin]
[attachment deleted by admin]
-
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.
-
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.
-
It looks nice and moist .
-
Very nice looking salmon!
-
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.
-
Cherry wood gives a great color to smoked fish.
Your fish looks really good.
-
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
Sent from my iPhone using Tapatalk
-
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
Sent from my iPhone using Tapatalk
-
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
Sent from my iPhone using Tapatalk
-
Cherry wood gives a great color to smoked fish.
Your fish looks really good.
Will def add fruit wood next time! Thanks!
Sent from my iPhone using Tapatalk
-
Thank you for the post,I like.
-
That sounds great!
-
sure does look good :P