Jump to content

Smoked Salmon


Recommended Posts

Still fairly new to smoking in general, let alone on the Kamado, but my favorite thing to smoke on the MES was salmon. Despite my best efforts, I never managed to screw it up. Figured with a sale on wild caught Sockeye at Fresh Market, it was a good time to test my luck on the Joe. I started out with the brine recipe here: https://www.smokingmeatforums.com/threads/final-smoked-salmon-with-recipe-instructions-and-qview.91264/

 

Here's the shot after the brine:

1268248065_PhotoJun26181005.thumb.jpg.4006d52e8ee9ed5e58b5538c7fa48022.jpg

 

My biggest concern was keeping the temperature low. After some suggestions from some of the guys on here, I found the biggest, lumpiest blocks in the bag and started the fire:

1245750318_PhotoJun26184610.thumb.jpg.59f5fe07672780a3e8ac62a2dc6a789a.jpg

 

Salmon went on the grill immediately to warm up with it.

532376942_PhotoJun26185507.thumb.jpg.50e2544551e712ef24cd1fc8e97274bf.jpg

 

This was also my first cook with the MEATER Block, so I got to test that out as well. There was definitely some disparity between the two probes, but I'm going to give them a few more rounds before I write em off. I'm curious what anyone else's experience with these is.

1935516181_PhotoJun26185710.thumb.jpg.ff57ee842a1487a4f5a0d8e85279d6d7.jpg

183179946_PhotoJun26193150.thumb.png.1ed8e1310573d27b42780159f750679e.png

 

Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it!

254796114_PhotoJun26190358.thumb.jpg.1f35872113d31b2d435013d82f3cd040.jpg

 

Almost done

1164642112_PhotoJun26212413.thumb.jpg.8623e6aac32eb54ad85bb6e9c8b0178e.jpg

 

And complete.

1529646813_PhotoJun26222341.thumb.jpg.e114fe32afc8f29a8fe139c5a44a5644.jpg

 

Graph of the finished cook from the MEATER app. I may have fallen asleep towards the end, there. Notifications weren't super notifying.

228746953_PhotoJul02211111.thumb.png.142b7a66236d7f94e217a995a43fbba2.png

 

I'd definitely call this cook a flying success. If I keep this up I may even sell the MES.

Link to comment
Share on other sites

12 hours ago, ret42 said:

Mandatory. Huge fan of bourbon, and coffee, and stouts. If you haven't had anything from Alltech Brewing, I highly recommend it!

254796114_PhotoJun26190358.thumb.jpg.1f35872113d31b2d435013d82f3cd040.jpg

Looks like a beer I would like. I have had their Bourbon Barrel Ale, but not this one. Also, the salmon look delicious.

Link to comment
Share on other sites

3 hours ago, Golf Griller said:

Looks like a beer I would like. I have had their Bourbon Barrel Ale, but not this one. Also, the salmon look delicious.

Their bourbon barrel ale is my absolute favorite so far, followed closely by their blackberry porter. Both are high up on my list of favorite brews. 

 

Now I want some but I’m at work for a few more hours. I need one of those cushy madman jobs with a liquor cabinet next to my desk...

Link to comment
Share on other sites

3 hours ago, ret42 said:

Their bourbon barrel ale is my absolute favorite so far, followed closely by their blackberry porter. Both are high up on my list of favorite brews. 

 

Now I want some but I’m at work for a few more hours. I need one of those cushy madman jobs with a liquor cabinet next to my desk...

Retired, so it is 5:00 some place.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

Loading...
 Share

  • Similar Content

    • By KJKiley
      I fired up the Joe with one leftover bit of hickory for a touch of smoke, and let it settle in at 350.
       
      The rolls went in first, and I eventually bumped up the temp to 375 to get the color I was looking for.
       

       
      I started the salmon in a pre-heated (about 550) skillet then finished on the Joe for about 12 minutes.  The salsa was left over from a previous cook, but went really well with this dish, too.
       

       
      Finally I sautéed the asparagus with a little butter and finished with a bit of lemon juice.
       

       

    • By cameronleespencer
      Hello There!
       
      Texan, currently living in Seattle, finally got a backyard to do some grilling in this summer!
       
      I'm currently grilling on a Weber performer, while I restore a Big Joe that I got off fb marketplace.  I have a thread in the DIY section with some photos if anyone is interested or has some good recommendations.  
       
      Can't wait to get cooking on the Kamado once it is up and running.  Most looking forward to cooking some pizzas and of course brisket, being a Texan!
       
      Thanks,
      Cameron Spencer
    • By cameronleespencer
      Hello there!  
       
      I'm new to the world of Kamado cooking and to this forum, so I'm looking forward to some dialogue.
       
      So I recently found a Big Joe for sale on fb marketplace for the irresistible price of $100!  The main body is in not terrible shape, but it's missing quite a few items, and will need some cleaning/repair.  I'm hoping the combined expertise hear can help me get this thing in good working order for the least amount of extra $ possible, and more importantly without damaging the integrity of the grill.
       
      Condition Report:
      The ceramic body itself is in good shape with no major cracks or chips.  There are a few issues that need to be addressed however:
      The upper part of the interior has some green staining.  I assume this is from algae/moss since I live in the PNW.  Any tips on how to gently clean this, or should I just do a burnout when I get the rest set up?  The felt gaskets are in pretty bad shape and will need to be replaced (tips on cleaning and removing gunk would be welcome too).  The wire mesh gasket is mostly intact but has come loose.  Does anyone know of an adhesive that would be safe to use to re-attach it?   I'm not sure what to call this, but the hole that helps align the hinge on the back side of the band has been worn quite a bit.  Making the hole about 1 1/2" long and the ceramic a bit crumbly there (see pic).  Does anyone know of any substance I could safely patch this with, and how best to reattach the bands?  
      Missing parts:
      At that low of a price I wasn't too concerned about replacing a few parts, but after price checking I found I need approx $400-$450 in replacement parts.  I can get most of these from BBQ Guys, but I figured I would reach out to the community here and see if people had recommendations for third party replacements, custom ideas, or (fingers crossed) extra parts that they need to get rid of.  Here is a list of what I need:
      Firebox Deflector Grill Grates Flex cooking rack (is this necessary or is there another way to grill/smoke without it?) Replacement Gasket kit Missing the upper half of the cart, not sure if I will try and purchase that, or make a custom table I will be focusing on grilling and smoking with this grill, so I don't really need some of the specialty items.
       
      I know this is a lot of information/questions, so don't feel like you have to address everything, but if you have some advice on any of the subjects, I'd greatly appreciate it.
       
      Thanks and happy grilling!






    • By Nnank76
      hey guys,
       
      Ive had a few pizza sessions on my kj classic 2. Although the last time i warped the steel firebox ring so not sure that should count as successful! I thought it aould be good to ask a kj specific question.  
       
      My set up is deflectors on the grill in top position. Spacers on top of that with pizza stone then on top.
       
      So my question/s is when doing high heat cooks:
      1. How long do u let the kj heat sink for? I have just opened the vents and let it ride. When up to 650/700 put pizzas on.
      2. Where do people set their vents? How open is the bottom and top? As above i nlrmally just open them up and stick the pizza on at above the 650/700 mark.
      3. How long should this sort of temp last or is safe for the kj? If i had a pizza party how long could this keep up for eg.
       
      Any advice or thoughts is welcome?
       
      Cheers
      Nathan
       
    • By Graham
      Morning Kamado Warriors, 
       
      First time poster and an all round amateur "cooker" in all honesty. Been using cheap hardware store Charcoal BBQs for about 10 years but decided that if i am going to be stuck at home for months then i am going to do it with a beer in my hand and a decent plate of food in front of me. I have just purchased a Big Joe 3 and it's on it's way ... Here comes the concern.
       
      I live in the UK and have no access to my garden, i have to go through the house. UK Standard door width is 29" (74cms) ... is the dam thing actually going to fit through the door? Due to COVID, its me and my wife and we can't ask people for help due to the restriction in the UK. I can lift / shift a 100Kg washer dryer on my own but it almost kills me. My wife is fairly strong but i am worried that we will not be able to move the BBQ into the house to wait for reinforcements.   
      I should thought of these things before buying a ceramic hulk but all the pictures of you guys enjoying a veritable conucopia of meat dishes made me hasty!
       
      Graham
×
×
  • Create New...