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BEER-N-BBQ by Larry

Smoked Salmon (on the Slow 'N Sear Kamado)

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Smoked cured salmon. What else needs to be to said?  LOL.  Turned out great smoking it at around 160-165 deg F for a few hours on the lower grate of the Slow 'N Sear Kamado.  This was my first time smoking fish on it and was impressed that I could get a good smoke on them AND still cook them well below 200 deg F.

 

 

 

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Why might one want to cook salmon below 200 F? I’ve tried Salmon many different ways, and have not really noticed a difference when I vary the temp, other than taking longer. But I’m pretty new to this, so just curious if there is a benefit that I’m not aware of.

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On 6/29/2019 at 8:08 AM, horseshoes said:

Why might one want to cook salmon below 200 F? I’ve tried Salmon many different ways, and have not really noticed a difference when I vary the temp, other than taking longer. But I’m pretty new to this, so just curious if there is a benefit that I’m not aware of.

To avoid overcooking it while giving it more smoke.  It also helps retain the albumin in the flesh and not squeeze it out of the fish.

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