Love this video! Lots of folks on BGE forums say low temps on the egg are impossible, but I've been experimenting with smoked salmon below 200 degrees. I would love to see a video of how you fire up your egg prior to the thermoworks & regulator kicking in, and how you maintain that 170 temp. Thanks for the awesome videos!
Howdy Al. I came across this old video. Of course smoked salmon caught my attention. There were some things you did I very much agree with, a few not as much but still a great video. In the Pacific Northwest we do tend to smoke salmon differently than the rest of the US. Ours are a bit more similar to what the native Americans did. In other words a bit more for food preservation. When I do mine the overall moisture is reduced throughout the flesh. This in turn intensifies the flavor much like making a reduction sauce. I won't go into my brine ( it's a secret that I will most likely take to the grave, really. ) But I regularly share my glaze that's so important. Honey. I have used maple syrup but I believe Honey works better. Just place a little dollop of honey on the highest part of the salmon and place in smoker. Absolutely no need to spread it around. As the honey heats up it will spread over and cover all the fish. So the honey's purpose is not flavor. It's job is to protect the surface flesh from drying out faster then the interior meat. The honey works similar to gortext fabric treatments. Water vapor is small enough that it will pass out through the honey with the positive pressure being created by the heat. But keeping the hot gas from penetratating through to the flash. Here's the great thing, it does do a better job I believe of grabbing the good smoky flavor without having to form a pellicle. That means no more additional time in the fridge. When you do finally get out here to fish I'll treat you and your crew to what will probably be the best smoked salmon you have ever had. I'm not being boastful, it's just that good. Hell I have been complemented by professional salmon fishing guides on my smoked salmon and they are a tough bunch to impress 😁 . Al have a great day. I'm glad you live south of that seriously bad cold front storm hitting the Northeast this weekend. Stay warm and hydrated 😋🍻
@Eat More Vegans - Carnivore BBQ well it was definitely aways back and you have changed a few things but I don't believe it was anything to be embarrassed about. I recently saw a video from Steven Raichlen from a few years back. He did some smoked salmon. I mention this because he did some fillets hanging in a vertical smoker supported with something like chicken wire so the fish could be smoked vertically. Something like what you said you were interested in doing. I'll see if I can find it again and send you the link. If you're not familiar with him he has done several shows on BPS, has written over 30 cook books and even once participated in a Iron chef competition. Taking one of his cooking classes is something on my bucket list.
Wow..found one of your older videos looking for hot smoking techniques. Nice and thanks Al. Will be standing on the shoulders of a giant because of your vids man. #truelegend
Thanks for the tip. This was literally my 2nd video. Here’s a more recent salmon video - hopefully you like this format batter! ua-cam.com/video/GXt-eLkR5Bs/v-deo.html
My man you are a genius and genius with names. Thumb up for you 🤣🤣🤣🤣😉
Thanks so much Eric! Welcome to the family!
Love this video! Lots of folks on BGE forums say low temps on the egg are impossible, but I've been experimenting with smoked salmon below 200 degrees. I would love to see a video of how you fire up your egg prior to the thermoworks & regulator kicking in, and how you maintain that 170 temp. Thanks for the awesome videos!
Thanks, Joel! This video was one of my first ever I'm so glad it's still making people happy!
Hi great video! Did not see the full salmon recipe on the website link. Is it possible to post the link that takes us to the exact page? Thanks!
The pineapple and maple combo sounds delicious
It is! I’ve seen it done with other fruit but this is my favorite!
Howdy Al. I came across this old video. Of course smoked salmon caught my attention. There were some things you did I very much agree with, a few not as much but still a great video. In the Pacific Northwest we do tend to smoke salmon differently than the rest of the US. Ours are a bit more similar to what the native Americans did. In other words a bit more for food preservation. When I do mine the overall moisture is reduced throughout the flesh. This in turn intensifies the flavor much like making a reduction sauce. I won't go into my brine ( it's a secret that I will most likely take to the grave, really. ) But I regularly share my glaze that's so important. Honey. I have used maple syrup but I believe Honey works better. Just place a little dollop of honey on the highest part of the salmon and place in smoker. Absolutely no need to spread it around. As the honey heats up it will spread over and cover all the fish. So the honey's purpose is not flavor. It's job is to protect the surface flesh from drying out faster then the interior meat. The honey works similar to gortext fabric treatments. Water vapor is small enough that it will pass out through the honey with the positive pressure being created by the heat. But keeping the hot gas from penetratating through to the flash. Here's the great thing, it does do a better job I believe of grabbing the good smoky flavor without having to form a pellicle. That means no more additional time in the fridge. When you do finally get out here to fish I'll treat you and your crew to what will probably be the best smoked salmon you have ever had. I'm not being boastful, it's just that good. Hell I have been complemented by professional salmon fishing guides on my smoked salmon and they are a tough bunch to impress 😁 . Al have a great day. I'm glad you live south of that seriously bad cold front storm hitting the Northeast this weekend. Stay warm and hydrated 😋🍻
I love everything you said - but this video is so old it’s cringey! 😂
@Eat More Vegans - Carnivore BBQ well it was definitely aways back and you have changed a few things but I don't believe it was anything to be embarrassed about. I recently saw a video from Steven Raichlen from a few years back. He did some smoked salmon. I mention this because he did some fillets hanging in a vertical smoker supported with something like chicken wire so the fish could be smoked vertically. Something like what you said you were interested in doing. I'll see if I can find it again and send you the link. If you're not familiar with him he has done several shows on BPS, has written over 30 cook books and even once participated in a Iron chef competition. Taking one of his cooking classes is something on my bucket list.
Thank you very much I learned
Great! You’re welcome!
Wow..found one of your older videos looking for hot smoking techniques. Nice and thanks Al. Will be standing on the shoulders of a giant because of your vids man. #truelegend
Dude - I’m not worthy of such praise! But I do appreciate it!
@@BehindTheFoodTV All good dude! I've really learned alot from you and Guga Foods. Definitely appreciate your work! Arrr! 🤙
i love this too my fren. i love cooking too
Thanks! I hope you try it!
NOOOO..... don't cut the belly... that part gets all crispy and chewy when you smoke/grill it. Nice video thanks.
Lol it’s too good as sashimi or tartare to crisp it up like that! Seriously thanks for watching Rick!
Good tips,,,,,,,,,,now here's one from,, me.....Loose the porno music!!!
Thanks for the tip. This was literally my 2nd video. Here’s a more recent salmon video - hopefully you like this format batter! ua-cam.com/video/GXt-eLkR5Bs/v-deo.html