Smoked Salmon on the offset
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- Опубліковано 20 сер 2024
- Today we tried some smoked salmon on the offset smoker.
I do admit, they turned out a little tough and salty.. but it was an awesome experience!!
Thanks for watching!
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whole family's of cutting boards have been lost on that counterboard. On a quiet night you can still hear them scream help help i'm lost!
Try it I meant. Not throwing salt at ya at all stoked to see some good quality informative videos
I was talking to my buddy, he puts a tray of water under whatever he's smoking, says it comes out really moist. I put a pan of water under whatever I'm smoking on my egg smoker as well. We'll give it another try after next year's trip.
i brined it like that for 8 hours, washed it off, smoked it and it was really salty and i was like what did i do wrong?
Great video. Just a thought but you might want to nix that Kingsford briquettes. They loaded with all sorts of nasty chemicals such a benzin. Not being a snob or anything but smokers like yours and mine should always use lump charcoal only. Nothing makes food taste better. I'm not a fish guy but I'm going to try your recipe and smoke me salmon for the very first time in my life. Thanks.
Hey Bill, thanks for watchin! Yeah this is an older video - I actually just got the new model of that same smoker a half hour ago from fedex! I'm going to do a comparison video on them tomorrow. But yeah, i've switched over to Royal Oak lump for cooking on the offset and also the kamado for a little while here. Good luck with the salmon! I can't remember if it turned out well or not lol.
Can you use other wood besides cherrywood?
Yes you can use alder, Birch, and a lot of people like using cottonwood bark.
Where did you get the cooking grates
Should just do it in bags buddy better coverage
hello, you can explain why you put the pipe in the chimney ?
Hey Marco - I added that in hopes that the heat/smoke will need to hunt a little longer for the exit instead of rising to the top and escaping right away.
Why do you have that duct work running down that low in your smoker from your smoke stack?
I was wondering the same
Dryer vent to Help prevent smoke from escaping right away
Have you tried salmon on the Blackstone?
Hey Ryan, sorry for the late reply. I haven't yet, but can see myself trying it soon.. i've seen some great videos of people cooking it on the Blackstone - that thing is awesome for fish!
Does your temp up top usually read higher or lower than your probes at grill level?
Yeah, I actually never look at the temp in the grill lid since that's where a lot of the heat ends up, plus, they aren't always that accurate anyway after a while - best bet is to either install some high quality thermometers lower towards the grill level or use some kind of probe that you can stick there next to whatever you're cooking to get an accurate reading.
You are smoking a fish and you don’t even know how to pronounce its name Chinook (shin-uuk) hahaha