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Discussion in 'Charcoal Smokers' started by sasa, Mar 10, 2016.
Has anyone done say, trout, or white fish in the pit barrel using the hanging method?
Did Salmon for easter last year.... came out incredible and just was perfect with mustard and crackers... Haven't done a trout or anything but the salmon was pretty large and hung a good way down the cooker...
Cool. How long did you cook it for? I wondered if the whole salmon would be doable too.
Thanks for the reply.
My brother wanted it on the rarer side, so I would say an hour and that might be pushing it. For salmon especially all I was really trying to was get the smoke/flavor onto it. It was not an attempt to cure or cook the meat...Its one of those things that a personal preference for me, mostly because it was being served as an appetizer to Easter, not as part of a dish/entree... An hour at 250/275 might be a little too much if you get a really good smoke going...
Thanks for the info. ;-)
No problem, easter is in 3 weeks, I am probably going to do that again..... I will post pictures, video, etc...
FYI....here is their cedar plank salmon