I’ve done more pork shoulders than I can remember, so I figured I would try something different. I have a LOVE for salmon. Lox, fresh, whatever…it’s my favorite fish. So, I decided that, with it FINALLY being nice here that I would break out the PBC and try my hand at smoking some. Seasoning is Mrs. Dash Lemon Pepper. Started cook at 4:45 PM. I checked it at about 5:10 and moistened it with cooking spray instead of butter. Yeah, probably would taste better but I am trying desperately to lose weight. Sprayed again at 5:28
with cooking spray. Pulled fish at 5:35. LMK what you all think!
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last year. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Very nice! I Cook salmon on the PBC ( little brother ) about every ten days or so. Cpl hrs in brine keeps it very moist n you can spice it how you like. If you have time, after you brine, pat dry n let pellicule ( sp? ) form so it will hold on to more smoke. A little brn sugar prior or peach preserves really tweeks it up! Nice cook!
Upstate NY, by upstate I don't just mean 30 miles north of NYC ;-)
My current cookers include a Shirley Fabrication 24x36 patio model; Weber Performer with the Slow-n-Sear 2.0 & Drip & Griddle; Pit Boss Series 2 propane smoker & SnS Travel Kettle.
Straight Whiskey: I'm a bourbon guy. All time favorite Pappy Van Winkle 12 year. Standard go to Blantons
Blended Whiskey: James Oliver American Whiskey
I also enjoy an occasional cigar
We have a subscription to Sitka Salmon Shares and get Alaskan salmon shipped to us each month, so we cook a fair amount of salmon. I don't have a PBC, so I cook our on a Weber kettle. Wet or dry brine definitely helps keep the fish moist. I usually hot smoke the salmon using cherry, apple or pecan chunks at a temp around 325 skin side down on a piece of brown paper bag. This technique usually allows the skin to stay on the paper bag. Sometimes I'll finish the flesh side down for a quick crust either on the grate, or on cast iron griddle.
I’ve done more pork shoulders than I can remember, so I figured I would try something different. I have a LOVE for salmon. Lox, fresh, whatever…it’s my favorite fish. So, I decided that, with it FINALLY being nice here that I would break out the PBC and try my hand at smoking some. Seasoning is Mrs. Dash Lemon Pepper. Started cook at 4:45 PM. I checked it at about 5:10 and moistened it with cooking spray instead of butter. Yeah, probably would taste better but I am trying desperately to lose weight. Sprayed again at 5:28
with cooking spray. Pulled fish at 5:35. LMK what you all think!
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