No offset but did some on my pellet a while back. Brined whole King, cut up, with water, salt, garlic powder and brown sugar for 4 hours and dried it off . Into the frig over night on cooling racks for a pellicle. Cooked it with apple and pecan pellets at about 180F. Skin side down on Frog mats basted after 1st hour (and every hour after) with apple juice until IT of 130F-140F.
This, basically. I'd skip the apple juice basting if you don't feel like it. You're trying to smoke it low (not cold smoke, but closer to 200F if you can) and then pull it at just done (so 135ish)
To let you all know.
My daughter seasoned up the salmon. What? Idk.
But I smoked it with apple wood at about 200° pit temp.
Removed it at 135 IT.
It came out wonderful.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
We like it with some fresh dill and seasoning, skin side down on a frogmat cooking at 210 until 130 IT. We also add thinly sliced onions to the top just like when we were back in MI along Lake Michigan eating some freshly caught salmon.
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