Rich G
TVWBB Honor Circle
Today’s project is to smoke the salmon that I butchered (somewhat literally) yesterday! Using the WSM22 with a snake set up and my new Cyber-Q running things at 180 degrees.
Here’s the snake setup (2/1 stack and one piece of hickory):
Salmon post brine, getting its pellicle on:
Salmon on the grill, tried to get the smaller pieces in the middle:
Here’s the set up with my CyberQ in the new cooking station:
……and, all done:
A quick taste test says this will be a money batch of salmon, but I find that it needs to cool, and sit for a bit before it hits the full flavor profile. Not a bad start to the day!
Rich
Here’s the snake setup (2/1 stack and one piece of hickory):
Salmon post brine, getting its pellicle on:
Salmon on the grill, tried to get the smaller pieces in the middle:
Here’s the set up with my CyberQ in the new cooking station:
……and, all done:
A quick taste test says this will be a money batch of salmon, but I find that it needs to cool, and sit for a bit before it hits the full flavor profile. Not a bad start to the day!
Rich