First Smoked Salmon (First WSM run)

Discussion in 'Fish' started by hoffmaba, Jun 22, 2013.

  1. hoffmaba

    hoffmaba Fire Starter

    Trying out some smoked salmon as my first cook in my new WSM.  Using the brine and general method found here:

    http://www.smokingmeatforums.com/t/127170/hot-smoking-salmon-throwing-down-the-gauntlet

    Now I'm waiting for the pellicle to form and then into the smoker with some alder chips.

    Along with the salmon, I'm smoking a veggie mix of brussel sprouts, red potatoes, green bell pepper and garlic and a cut up block of store-bought mozzerella to make a smoked salmon pizza tomorrow with leftovers. Also, I'm smoking an eggplant for some Baba Ganoush with an almost magic-like simple naan recipe (I'll have to search to see if this is the first naan reference on here). 

    Q-View 2 come. 
     
    Last edited by a moderator: Jun 23, 2013
  2. [​IMG]

    [​IMG]

    PLEASE HURRY! I NEED TO[​IMG]  I have to have Q-VIEW

    Happy smoken.

    David
     
  3. hoffmaba

    hoffmaba Fire Starter

    Post-brine:


    Brussel Sprouts, Red Potatoes, Green Pepper, and Garlic in EVOO and S+P:


    Pellicle after 3 hrs:


    Mozzarella after 1 hr of Alder smoke:


    Salmon after 2 hours (needed more but it was 9pm...):


    The veggies needed MUCH more time since I was smoking at 140-150 so I finished them in the oven. Next time, I'll add more smoking time and perhaps a touch of hickory for a bit of a stronger flavor. 

    Tomorrow I'm making a smoked salmon/smoked mozzarella pizza with garlic/olive oil sauce and homemade crust (and I might hit the local bagel place so I can have some smoked salmon on a bagel with cream cheese...)

    Any comments/suggestions?
     

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