I fired up the WSM for the first time today smoking 4 lbs. of norwegian salmon. It came out fantastic!! SO JUICY AND MOIST!! The alder wood was perfect giving it just a hint of smoke. I liked the subtleness. Here are my notes:
Salmon 5/2
4 lbs of norwegian salmon cut into
1/2 pound pieces from Point Loma Seafood store.
Brine
1 gallon water
1 1/2 cup salt
1 cup brown sugar
1/3 cup lemon
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp allspice
1 tbsp dried thyme
2 tsp black pepper
1 hour brining then sprinkled extra black pepper and thyme over the top
Set to dry
Minion method 1/2 full of charcoal and 3 small chunks of alder wood then used 15-20 briquettes to light.
Target temp of 190-200 degrees.
started at 200 deg all vents closed on bottom
203 at 20 minute mark
212 at 40 minute mark
217 at 50 minute mark
222 at 60 minute mark
Checked after 1 hour and they were done!
Unbelievably juicy and moist and subtle smoky flavor
Salmon 5/2
4 lbs of norwegian salmon cut into
1/2 pound pieces from Point Loma Seafood store.
Brine
1 gallon water
1 1/2 cup salt
1 cup brown sugar
1/3 cup lemon
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp allspice
1 tbsp dried thyme
2 tsp black pepper
1 hour brining then sprinkled extra black pepper and thyme over the top
Set to dry
Minion method 1/2 full of charcoal and 3 small chunks of alder wood then used 15-20 briquettes to light.
Target temp of 190-200 degrees.
started at 200 deg all vents closed on bottom
203 at 20 minute mark
212 at 40 minute mark
217 at 50 minute mark
222 at 60 minute mark
Checked after 1 hour and they were done!
Unbelievably juicy and moist and subtle smoky flavor