Cardboard salmon smoker on Good Eats

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I don't know if anybody caught Food Finds on the Food Network over the weekend. But I was watching Saturday night and they were smoking salmon. It was actually kind of neat, they used a cardboard box, oven rack, hot plate, skillet of hardwood dust and a small fan to smoke two large Salmon fillet for 4.5 hours. They were even using (2) polders to monitor the fish and box temperatures both were targeted at 150. It's no competition for the WSM, but I thought it was kind if interesting none the less. The host did make one comment, which I took with a grain of salt. He said that the subtle variations in flavor from different woods (i.e. cherry, apple, hickory, etc.) are only noticable when food is smoked for over 6 hours. In my limited experience I haven't found that to be true. Anyway if your channel surfing check it out. See ya.

Matt
 
I saw this show, too, and it was pretty interesting. In fact, I watched it a couple of time, but missed the first 5-8 minutes each time!

Just to clarify, the show is "Good Eats" with Alton Brown. (I always get the names of these shows mixed up, too!) The episode is called "Where There's Smoke, There's Fish" and the episode number is EA1D09 if you look for it on http://www.foodtv.com . You can also get the salmon rub recipe used in the episode on the Web site.

One curious thing. In the show, Alton Brown applied rub to the skin and meat sides of two sides of salmon, put the two meat sides together, wrapped tightly in foil, and put heavy weights on the salmon while it was curing. He claimed the weight helped the cure penetrate the meat and improved the texture of the meat. I've never heard of this before. Has anyone else had tried using weights during curing and did it make any difference?

I've got a hot plate and a small cast iron pan to put hardwood sawdust in. One of these days I'm gonna use those with the lid and middle section of my WSM to create an electric smoker like in this episode. I'll report my results when I do.

Regards,
Chris
 
Oops, sorry about the that, I get all those food shows mixed up. You didn't miss a whole lot in the first 5-8 of the show, Alton Brown spends a few minutes fishing and actually catches the Salmon that he smokes on the show. I might just have to try this out one of these days too.

Matt
 
Since Good Eats is my favorite show on television (of any kind, not just cooking), I've just got to share some of the information I've found on the internet about it.

For future reference, AB means Alton Brown, host of Good Eats.

Since I love it for the name alone, here's a link to the plans for the cardboard box smoker AB made in the show:
The Good Eats Custom Corrugated Vapor Colloid Applicator

Then, other than the Food TV site mentioned above, there are two sites I would recommend:

First is: Good Eats Fan Page, a site by a rabid Good Eats fan. It contains summaries and transcripts of every episode, links to the recipies on FoodTV.com, and everything you could possibly want to know about the show.
(Kind of like the web site of a rabid VWB fan we all know.) /infopop/emoticons/icon_wink.gif

Second is altonbrown.com. It's AB's personal web site. It's been in 'Pre-heating' mode for months now. I just went to check it when I started this eMail, and saw they're finally up and running. I don't know what's there yet, but the 'pre-heating' version listed lots of interesting things they were going to do. I'm going to go check it out right now myself.

Enjoy!
 
Although it isn't my favorite show it is my favorite cooking show. I wish more cooking shows would do more explaining like Alton. Thanks for the links.
 
Just yesterday Emeril did a thing on salmon and he also wrapped the salmon with its bbq sauce in saran wrap and placed weights on it. I didn't see the whole show so I am not sure why the weights. I guess I should do less surfing and more watching.
Don
 
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