Smoked Salmon Recipe | Weber Smokey Mountain Cooker | Tuffy Stone

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  • Опубліковано 13 січ 2025

КОМЕНТАРІ • 25

  • @lestersnowden7494
    @lestersnowden7494 2 роки тому

    Never cooked salmon on grill, but Tuffy made it look simple and delicious. Thanks

  • @Matt_Bykowski
    @Matt_Bykowski 2 роки тому

    Great video, simple instructions. Love that. Thanks for posting!

  • @stoniex80yt
    @stoniex80yt 3 роки тому +4

    Made the same today for my family on our new Summit Kamado. It was delicious as you said.

    • @GrillwithWeber
      @GrillwithWeber  3 роки тому +1

      Congrats on your new Weber Summit Kamado, Franz! We are thrilled to hear that your smoked salmon turned out great! Don't forget to register your new grill for easy access to guides, manuals, and more. weber.registria.com

  • @ricardotozeli6447
    @ricardotozeli6447 3 роки тому +1

    Great job Very nice Brasil like All recipe

  • @FriendsFamilyKitchen
    @FriendsFamilyKitchen 3 роки тому +1

    It looks awesome❤ It must be yummy Keep in touch ❤You are so good chef ❤Thank you for sharing❤

  • @MrUtube48
    @MrUtube48 10 місяців тому

    Did fish and the sauce. Perfecto 🤌🏽

  • @greywebb1472
    @greywebb1472 6 місяців тому +1

    Did you cook the salmon over the charcoal or indirect?

  • @WeberEnthusiast
    @WeberEnthusiast 3 роки тому +1

    Salmon is my favourite seafood to cook on the Weber next to Gummi Shark 👌👌

  • @Joefullager
    @Joefullager 3 роки тому

    Sounds good. Going on the master touch on Christmas day 👌

  • @marcinkaizer4145
    @marcinkaizer4145 3 роки тому +1

    Cool 👍🔥😋✌

  • @dkugler007
    @dkugler007 2 роки тому

    For the rub, did you use dried dill weed or dill seed? Thanks and looks very tasty.

  • @toosas
    @toosas Рік тому

    once this guy said he uses juniper I knew I have to be all ears as he knows what he's doing. You can really f up a meal if you dont treat juniper right

  • @leaodaestrela5250
    @leaodaestrela5250 2 роки тому +2

    Would love to have this recipe translated into grams

  • @stevenmarsden2257
    @stevenmarsden2257 2 роки тому

    Any reason to leave the skin on? It’s great when crispy, but that won’t happen coming off the Smokey mountain

    • @GrillwithWeber
      @GrillwithWeber  2 роки тому +1

      Hey Steven! Here are some thoughts from our Grillmasters:
      Advantages of smoking salmon with the skin on:
      - It helps to retain the moisture of the fish so that you get a nice smoke flavor without drying out the fish.
      - It helps to add even more nutritional value to the cook because a lot of the omega-3 fatty acids are in the skin, so during the smoking process they will absorb into the fish.
      - It acts as a buffer from the heat and also makes the fish easier to handle for placing it on the grill and removing it.
      Disadvantage:
      - Leaving the skin on will give the smoked salmon a little more of that fishy taste, so if your not a fan of that slightly pungent fishy taste, we would advise removing the skin.
      We also recommend removing the skin if you're doing a hard smoke for candied salmon because you want a deep penetration of smoke and you want the fish to become dry and tacky.

  • @fido530
    @fido530 2 роки тому

    Will cooking fish on the WSM cause other meats to have a fishy taste?

  • @rfkashani
    @rfkashani Рік тому +4

    300 degrees and no curing? This is grilling and not smoking. You’d expect weber would know.

  • @RPGillespie
    @RPGillespie Рік тому

    Video says dill seeds, description says dill weed... those are different things

  • @nwestark
    @nwestark 9 місяців тому +1

    Thats not smoking, it's grilling.

    • @mikecargioli8696
      @mikecargioli8696 9 місяців тому

      Grilling is usually done hotter than 300.