Using WSM to smoke salmon?


 
JimMilton

JimMilton

TVWBB Member
I'd like to smoke salmon for my family using my WSM 22. I have a Hunsaker vortex coal basket and use lump charcoal, 1/2 to 3/4 full, with a minion method. Temp ranges are 225 to 275. But it looks like the 180 range would be better for salmon. Should I switch up the charcoal (use briquettes), use a snake method, use the water tray instead of the vortex, ... Decisions! 😲 What suggestions can the group offer?
 
Is the fish brined?
What kind of final result are you looking for?
What is the end temp you had in mind?
Smoked salmon is hot or cold, sounds like you are going for a meal type cooked salmon.
For that I use a brined salmon, I also cook it around 300 to 350 max dome temp in my performer.
Depending on the thickness of the fish will dictate the cook time.
Last time mine took around 45 minutes to achieve medium rare to medium.
Lump charcoal in a basket beside the fish.....easy peasy.
I wouldn't get hung up on things like bricks vs lump........just like don't get hung up on 20 degrees difference in dome temps.
Aim for indirect keep it 275 to 325 watch the internal temp of the fish....cooking it over by 5 degrees then letting it sit will leave you with a considerable drier product.
 
Chris Allingham said:
www.virtualweberbullet.com

Simple Hot-Smoked Salmon - The Virtual Weber Bullet

Simple, delicious hot-smoked salmon using the Weber Smokey Mountain Cooker. High quality wild-caught King salmon & a simple cure are the key.
www.virtualweberbullet.com www.virtualweberbullet.com

www.virtualweberbullet.com

Salmon - Brown Sugar Rub - The Virtual Weber Bullet

Brown sugar rubbed salmon fillet, smoked over alder wood on the Weber Smokey Mountain Cooker. From The Cardogs BBQ Team and published in Sunset magazine.
www.virtualweberbullet.com www.virtualweberbullet.com
Click to expand...
Nice. I'm using a version of these approaches.
 
Darryl - swazies said:
Is the fish brined?
What kind of final result are you looking for?
What is the end temp you had in mind?
Smoked salmon is hot or cold, sounds like you are going for a meal type cooked salmon.
For that I use a brined salmon, I also cook it around 300 to 350 max dome temp in my performer.
Depending on the thickness of the fish will dictate the cook time.
Last time mine took around 45 minutes to achieve medium rare to medium.
Lump charcoal in a basket beside the fish.....easy peasy.
I wouldn't get hung up on things like bricks vs lump........just like don't get hung up on 20 degrees difference in dome temps.
Aim for indirect keep it 275 to 325 watch the internal temp of the fish....cooking it over by 5 degrees then letting it sit will leave you with a considerable drier product.
Click to expand...
Brining in salt and brown sugar now. I don't have a final temp in mind yet. I'm looking for something to please several people, so probably won't go too low on the temp.
 
Reading these recipes ... My wild caught sockeye is 1.25 lbs. For four adults. My portion control usually goes the other way. 😂 But I think it will be fine.
 
It went great. Nothing like a good run on the grill or smoker to reach hero status with the family. Everyone was pleased. Sorry, no pics this time.

Things I learned:

Gotta go with the kosher salt... Didn't this time, for no good reason other than the iodized table salt container was the one I grabbed.

My brown sugar was too dry and lumpy. Did the job, but might have been easier with fresher brown sugar, and hard to tell if there was a flavor impact.

I didn't add much in the way of other spices. Some garlic powder and course black pepper. Next time, a few more spices.

Brined for three hours but could have gone longer.

The rest after brine was 30 plus minutes in the fridge, but could have been longer.

Went with lump charcoal, minion method, with vent control to keep the temp down. But when I opened the unit to add the meat, the temp spiked and stayed near 300 for most of the smoke.

Next time, briquettes and a snake method.
 
You must log in or register to reply here.

 

Back
Top