Bruce Bissonnette
TVWBB Guru
Loaded the WSM up with 8lbs of salmon. Brined it for 3 hours then rinsed and patted dry. Let sit on racks until pellicle formed then brushing with maple syrup and using Hi-Mountain Salmon Seasoning.
I used 4 small chunks of sugar maple, equivalent to two large fist size chunks. Temps in the WSM were 200-205 at the top grate and 190-198 on the lower grate, with a third grate in between the two. I put the salmon on at 12:35pm and took it off the cooker at 2:45pm, internal temp of the salmon ranged from 144º - 151º.
The salmon was still moist with good smoke flavor with a detectable hint of sweetness to the bark from the maple syrup.
http://community.webshots.com/album/546648085NhJtSV
I used 4 small chunks of sugar maple, equivalent to two large fist size chunks. Temps in the WSM were 200-205 at the top grate and 190-198 on the lower grate, with a third grate in between the two. I put the salmon on at 12:35pm and took it off the cooker at 2:45pm, internal temp of the salmon ranged from 144º - 151º.
The salmon was still moist with good smoke flavor with a detectable hint of sweetness to the bark from the maple syrup.
http://community.webshots.com/album/546648085NhJtSV