Slow smoked salmon

[Harrison Patrick]

1st Post! My local grocery had salmon at $6.99/lb, purchased 4-5lbs. Seasoned with kosher salt, pepper, paprika, lemon juice and fresh dill. Here’s a few pics of separate cooks on the Weber Performer 22.5 with Kingsford blue bag charcoal, a few pecan wood chunks sprinkled over the top. The indirect setup called for 10-20 charcoal briquettes to generate kettle temps between 210-225 degrees. Internal salmon temp reached 127 degrees after 45 minutes, pulled and served. Kettle toasted French bread along with home made dill sauce comprised of mayonnaise, freshly squeezed lemon juice, fresh dill and s-n-p to taste.

 

[JimK]

Welcome aboard! Keep those cooks coming. Some great looking salmon.

 

[Michael Richards]

Harrison,
Great first post! That how to introduce yourself. Salmon looks great. I love the charcoal/wood set up to keep the temps low where you want them.

 

[Jim Bloomfield]

Looks good.

 

[CaseT]

Nice looking salmon!

 

[Darryl - swazies]

looks good, smoked salmon is the hardest......4 hours at 165 to 180 would produce great results but I have always had the hardest time with that.

 

[Timothy F. Lewis]

I have not smoked any salmon in a long time! I used to do full fillets (hot smoked) for dinner for three or four and turn the leftovers into salmon pâté for a subsequent appetizer the next day or so, sometimes it went to church for coffee hour! The several diabetics were always happy when I did coffee hour!
I must admit, I do miss doughnuts!! Every now and again, I let myself have one.

 

[Cliff Bartlett]

Wow, that salmon looks terrific.

 

[Michael C.]

Salmon looks very tasty!!!!