This is the first 4 (smallest 4) of the 19 Salmon fillets my son brought me from his weekend fishing trip in NY. I did a couple experiments while preparing & smoking these guys.
#1 Since I had a problem with the glazed ceramic floor tile I tried last time, I put a heavy piece of aluminum sheeting above the heating element in my MES, on the right side (8" X 11"). Seemed to work great. I hung my probes on each side, and they were always close & sometimes exactly the same!
#2 I filleted the skin off & removed the fat, while trimming the pieces. I wanted to get them smokier than usual, as I love them very smoky. This worked good, but I kept it in too long at lower temps, causing the pieces to be a bit leathery, especially on the edges. I trimmed the hard edges off for an old hunting buddy of mine. He'll love it! I used to go archery hunting with him, and I always had to stay way ahead of him when we were walking through the woods, to keep him from chewing on the soles of my boots!
Next time, I think I'll still trim the pieces like I did, but bring the heat up faster, so they don't dry up to much.
Fresh NY Salmon:
Tailgate full & then some of Salmon fillets:
Skinsides of Salmon fillets:
After Trimming & Brining:
Patting Dry:
In the MES:
Completed Smoked Salmon:
#1 Since I had a problem with the glazed ceramic floor tile I tried last time, I put a heavy piece of aluminum sheeting above the heating element in my MES, on the right side (8" X 11"). Seemed to work great. I hung my probes on each side, and they were always close & sometimes exactly the same!
#2 I filleted the skin off & removed the fat, while trimming the pieces. I wanted to get them smokier than usual, as I love them very smoky. This worked good, but I kept it in too long at lower temps, causing the pieces to be a bit leathery, especially on the edges. I trimmed the hard edges off for an old hunting buddy of mine. He'll love it! I used to go archery hunting with him, and I always had to stay way ahead of him when we were walking through the woods, to keep him from chewing on the soles of my boots!
Next time, I think I'll still trim the pieces like I did, but bring the heat up faster, so they don't dry up to much.
Fresh NY Salmon:
Tailgate full & then some of Salmon fillets:
Skinsides of Salmon fillets:
After Trimming & Brining:
Patting Dry:
In the MES:
Completed Smoked Salmon: