My first smoking attempt on my Weber Deluxe kettle
My first smoking attempt on my Weber Deluxe kettle
by MacTechG4
6 Comments
Rogue_One24_7
Looks smoked nicely.
MacTechG4
Charcoal; Basques sugar maple lump
Food; just what you see on the screen, corn on the cob (burned to the second husk layer, delicious!) and Coho salmon
Temperature; based on the Weber thermometer, varied from 350-450
Time; a couple hours or so
Once the narrow belly flap was done, I cut it off, ate the salmon, and dropped the skin back into the coals to make more smoke and continued smoking the thicker portion, also added a couple corn husk peels for smoke
End result looks too good to eat! Going to try half off the grill, and chill the other half for cold smoked salmon
I definitely love the versatility of the Weber kettle!
ellzray
Looks good, but your fish is gonna be cold before the corn is done.
uncertainusurper
People say brining keeps the albumen from seeping out but I’ve found a quick dash of salt and some soy sauce or syrup will do the same. Either way just keep smoking for a bit longer. Just pedantic stuff. It will taste the same.
Bearspoole
When I cook salmon, I like to use my traeger. I turn it up to 450 degrees and I leave the salmon on cookie sheet. This will help get the bottom crispy and make it easier to remove when the fish is done. Normally take about 20-30 minutes until it reaches an internal temperature of 135. Take it off and let it rest 5-10 and you’re good to go
Thon_Makers_Tooth
Your fire is too hot. That white stuff is called Albumin and when it comes out like that it means your salmon is going to be on the dry side.
6 Comments
Looks smoked nicely.
Charcoal; Basques sugar maple lump
Food; just what you see on the screen, corn on the cob (burned to the second husk layer, delicious!) and Coho salmon
Temperature; based on the Weber thermometer, varied from 350-450
Time; a couple hours or so
Once the narrow belly flap was done, I cut it off, ate the salmon, and dropped the skin back into the coals to make more smoke and continued smoking the thicker portion, also added a couple corn husk peels for smoke
End result looks too good to eat! Going to try half off the grill, and chill the other half for cold smoked salmon
I definitely love the versatility of the Weber kettle!
Looks good, but your fish is gonna be cold before the corn is done.
People say brining keeps the albumen from seeping out but I’ve found a quick dash of salt and some soy sauce or syrup will do the same. Either way just keep smoking for a bit longer. Just pedantic stuff. It will taste the same.
When I cook salmon, I like to use my traeger. I turn it up to 450 degrees and I leave the salmon on cookie sheet. This will help get the bottom crispy and make it easier to remove when the fish is done. Normally take about 20-30 minutes until it reaches an internal temperature of 135. Take it off and let it rest 5-10 and you’re good to go
Your fire is too hot. That white stuff is called Albumin and when it comes out like that it means your salmon is going to be on the dry side.