Smoke boxes are simple to use, here is how! Smoke time approx 10 mins, cook time approx 5 mins, memories of eating super duper tasty food will last approx forever! 👌🏻🤣
This was very helpful. We love smoked salmon but hate the insanely high price of it in the stores, even Costco! We have a gas grill and a smoke box but were not sure how to do this. Just wondering what kind of seasoning you used on your salmon? At the end of the video when you cut the salmon in half, it looked a bit undercooked to me where you pointed out the liquid. How does one know when salmon is cooked? Should you use a digital probe to a certain temp? Is it okay to have smoked salmon a tad under cooked? Sorry for all of the questions. Thank you for this video.
There are many types of freshwater fish that can be eaten raw. Salmon and trout just to name two. I eat many types of fish and I’ve found with every fish I’ve ever cooked it is more about the consistency of the flake. You want the fish to flake easily with a fork but yet you don’t want to over do it or it can get rubbery. Too much moisture it can get mushy. You don’t want it falling apart either. For smoking I would just shoot for flaky and firm but not too firm with a good glaze and seasoning it will be some of the best you’ll ever have. The trick is the brine for smoking do not over brine it will make the meat tough and rubber. If you want im sure people have temps you can find online but I go by sight feel and flake and I rarely have bad batches of fish anymore. The key is to also have some fisherman In the family that catch fresh, and trout can be a poor man’s salmon if done right. Every whitefish meat is good smoked or prepared right. Northern pike and walleye can be absolutely delicious when smoked right. Although they lack the amount of omega 3s salmon have they are still a light easy digestible protein packed meat. Many store bought fish can be farm raised too.
Recipe I use for smoking salmon calls for 140 internal. People go lower though, depends what you like. Also you can turn the heat under the chips down to medium low once they start producing a lot of smoke. They’ll still smolder.
nicely done. love a good smoked salmon. look forward to watchin' more videos on your channel! cheers
Yes it needed a bit longer.
Could you use tin foil in place of the smoke box by chance?
Did you smoke it and then add direct heat to cook the salmon? How long did you let it smoke?
Nice mate, I need to order a smoke box
This was very helpful. We love smoked salmon but hate the insanely high price of it in the stores, even Costco! We have a gas grill and a smoke box but were not sure how to do this. Just wondering what kind of seasoning you used on your salmon? At the end of the video when you cut the salmon in half, it looked a bit undercooked to me where you pointed out the liquid. How does one know when salmon is cooked? Should you use a digital probe to a certain temp? Is it okay to have smoked salmon a tad under cooked? Sorry for all of the questions. Thank you for this video.
There are many types of freshwater fish that can be eaten raw. Salmon and trout just to name two. I eat many types of fish and I’ve found with every fish I’ve ever cooked it is more about the consistency of the flake. You want the fish to flake easily with a fork but yet you don’t want to over do it or it can get rubbery. Too much moisture it can get mushy. You don’t want it falling apart either. For smoking I would just shoot for flaky and firm but not too firm with a good glaze and seasoning it will be some of the best you’ll ever have. The trick is the brine for smoking do not over brine it will make the meat tough and rubber. If you want im sure people have temps you can find online but I go by sight feel and flake and I rarely have bad batches of fish anymore. The key is to also have some fisherman In the family that catch fresh, and trout can be a poor man’s salmon if done right. Every whitefish meat is good smoked or prepared right. Northern pike and walleye can be absolutely delicious when smoked right. Although they lack the amount of omega 3s salmon have they are still a light easy digestible protein packed meat. Many store bought fish can be farm raised too.
Did you wet the woodcchips? I find that soaking them for an hour helps.
Nice video, but a bit light on details. How hot did you run the grill? How long was it on? What temp for the salmon?
That's what I like to know too.
Recipe I use for smoking salmon calls for 140 internal. People go lower though, depends what you like. Also you can turn the heat under the chips down to medium low once they start producing a lot of smoke. They’ll still smolder.
If you're sourcing good clean salmon you can eat the sh*t raw if you want. All about preferences
How did you season the salmon?
How do I keep the salmon from actually baking?
looked a little raw for me. I like mine about 122 deg.
Fair enough! Yeah a very subjective thing isn't it, I love mine nearly raw lol
you didnt keep it there on indirect heat for long enough to be honest lol good try though.
Congrats on the worms 😝
gordon ramsay!!
Looks raw.
Looks really rare to me.