Atlantic salmon fresh off the smoker Q view

Discussion in 'Fish' started by capntrip, Mar 16, 2012.

  1. B4 & After[​IMG][​IMG]
     
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looks absolutely delicious!  Do you have a sliced shot?  How did it taste? And what kind of wood did you use?
     
  3. sprky

    sprky Master of the Pit OTBS Member

    [​IMG]
     
  4. boykjo

    boykjo SAUSAGE MAKER Staff Member Moderator Group Lead OTBS Member

    X3.......................[​IMG]

    Joe
     
  5. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    No Details...Means it didn't come out so good!...JJ
     
  6.  I used Hickory which is my favorite w/salmon Smoked @ 175 for 31/2 hours the brine was apple juice soy sauce kosher salt brown sugar garlic powder and onion powder and bay leaves

    And yes it turned out quite good I have only had one complaint since I've been smoking salmon and that was too salty but the guy uses no salt and everyone else told him it was how smoked salmon should be
     
  7. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Try using Yoshidas Sauce instead of Soy Sauce

    Less Salt and adds a sweeter flavor to the salmon

    TJ
     

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