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Salmon on a offset smoker, LSG

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  • Joetee
    commented on 's reply
    Wow that sounds great. Thank you

  • Redwng
    replied
    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.

    Leave a comment:


  • Joetee
    commented on 's reply
    Well sorry but we liked it so much we ate it all before I even thought about photos.
    But I will be making more I'm sure.

  • Huskee
    replied
    I smoke salmon no higher than 200. Usually take it to 135-140. You done good. Wish you had pics to share.

    Leave a comment:


  • Joetee
    replied
    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.

    Thank you

    Leave a comment:


  • Joetee
    replied
    Thank you. This is what I was looking for.

    Leave a comment:


  • rickgregory
    commented on 's reply
    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)

  • ofelles
    replied
    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.

    Leave a comment:


  • Joetee
    started a topic Salmon on a offset smoker, LSG

    Salmon on a offset smoker, LSG

    How should I smoke salmon on a 20x36 offset LSG smoker? I have the fire box grate, smoker grate, and griddle.

    Thank you

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