jammin

Recipes 

I plan on following the instructions laid out here:
http://www.nakedwhiz.com/smokedsalmon.htm

Smoking on the large BGE

It's a 4 day process. Day 1 you brine, day 2 you dry the fish, day 3 you smoke it, day 4 - chill and EAT IT!

I am planning on building my fire in a big coffee can to keep it contained and help with low cook temps. I will also use my BBQ Guru to control temp.


If you have any experience or tips, I'm all ears. This will be my first time!

Greenbasterd

Recipes 

slow and low. then bring it to cooking temp in the last hour to keep it moist!!

saw somebody put some beer in a pan beside pork roast to keep the smoke moist.. wonder if that would help fish hmmmmm

jammin

Recipes 

the fish is marinating. the recipe covered 2lbs of fish easily. I subbed out the dry white wine for homemade dry blackberry wine.

jammin

Recipes 

Fire is started. Letting the egg warm up to 180 with plate setter in place.

jammin

Recipes 

Finished product after 8.5 hours on the smoker. The 2# coffee can couldn't hold much more coals for a longer smoke. I did use "used" lump from a previous cook though - I wanted a clean smoke profile. I'll have to report back on texture but initial tasting is good.

bobbrews

Recipes 

Bobby Flay just did a cold-smoked, cedar plank Chum Salmon on Iron Chef. He covered the salmon, which rested atop the cedar plank, completely with parchment paper to hold in some of the smokey aromas. The judges said the fish was a bit heavy on the cedar/smoke. See Flay's last dish around the 4:00 min mark - http://eater.com/archives/2011/07/25/ashley-christensen-vs-bobby-flay-in-iron-chef-battle-chum-salmon.php

You could also look into a technique/recipe called "gravlax". It's a curing technique that's done with fish which retains the color, but changes the texture and flavor. No cooking is involved with this method, but you could work some smoked flavor in there if you were inventive.