This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

The salmon and the snake

  • Filter
  • Time
  • Show
Clear All
new posts

    The salmon and the snake

    Hi all, I'm travelling around in the southern part of Sweden, right now I'm visiting my mom. They have a weber grill, and I brought my Maverick ET-733 (never leave home without it ). I offered to cook dinner, and they let me borrow their grill to experiment. I like to think of it as a win-win

    So, this was a great opportunity to try the snake method. I'd like to rename it to the "cake method", as I figured out a cheap way to mimmick the commercial product called the Vortex. I found an old cake form (one you use to make desserts), and I thought: "hey, that should be perfect for bbq"

    Part of the cake form, and the beginning of the snake:
    Click image for larger version

Name:	salmon_1.jpg
Views:	84
Size:	11.7 KB
ID:	30829

    I placed the cake form in the middle of the grill, and placed briquettes around it. I decided to only fill a quarter circle, as I figured it should be enough for smoking salmon. Turned out to last a good 3 hours. I fired up 5 briquettes in the chimney, and placed them at one end of my quarter circle. I then placed four chunks of apple wood on top of the snake.

    Getting started with the smoking using apple wood:
    Click image for larger version

Name:	salmon_2.jpg
Views:	78
Size:	27.0 KB
ID:	30830

    Done smoking, fully monitored by ole' trustworthy Maverick probes: Click image for larger version

Name:	salmon_3.jpg
Views:	32
Size:	8.8 KB
ID:	30833

    Overall, there are two things to take away from this:
    1. It is extremely easy to regulate heat and smoke using the snake method (and the vents of course). All of a sudden the Smokenator and Vortex are rendered obsolete.
    2. Apple wood and salmon goes together just as well as apple wood and chicken. Friggin' awesome!

    I set the grill to run at 120 deg C (250 deg F), and smoked the salmon. No salt, no spices, no nothing. I smoked it until the internal temp reached 58 deg C (135 deg F).

    I served it with my sweet potato cognac mash and some asparagus with butter and parmesan cheese flakes. Overall, a very nice dish and great flavor. Tomorrow I will cook a pork butt. It is great fun trying different gear, a great learning experience.
    Click image for larger version

Name:	salmon_4.jpg
Views:	14
Size:	26.2 KB
ID:	30831
    Attached Files

    That looks awesome as usual Henrik!! Good job. I loves me some smoked salmon That's a nice way to recycle an old cake ring. You can put your coals inside and wings around the kettle similar to a vortex I bet. Nice!


    • Henrik
      Henrik commented
      Editing a comment
      Thanks! I never thought of reversing the ring, i.e placing the coals inside. Good idea, will remember that.

    Awesome dinner Henrik! You always inspire us... thank you!


    • Henrik
      Henrik commented
      Editing a comment
      Much obliged, thanks!

    And here I thought I was going to hear a fable: The Tale of the Salmon and the Snake, where the salmon wins of course. However, this is waaaay better! What a great idea to use the ring from a springform pan to make the mini-snake, Henrik. Even as I speak, people are probably shamelessly copying your technique. That salmon looks delicious! Did it taste smoky?



    • Henrik
      Henrik commented
      Editing a comment
      Yes, the title wrote itself :-)

      The salmon turned out great, I've done it before. It has PLENTY of smoke flavor (just like readily smoked fish you buy in the store). Perhaps hard to see from the pictures, but the surface gets a proper brown hue from the smoke, while the salmon is pink on the inside.

    The salmon and the snake. Sounds like a child's book. Looks like a gourmet meal!


    • Henrik
      Henrik commented
      Editing a comment
      Thanks, Huskee!

    Nice cook Henrik. How did you cook the asparagus? Steamed?


    • Henrik
      Henrik commented
      Editing a comment
      Yes, just a very short time. I check them with some sharp pointy device every minute or so, I like them al dente. Or rather, I really don't like them overcooked :-)

    Great idea Henrik, also love the pictures. My wife loves salmon I think I will surprise her with this.


      Looks really good and something I will have to try. I do a smoked salmon with a rub and alder wood with my Smokenator - mostly a recipe I coopted from a cedar plank recipe, which all the women folk in this household love. I'm a big lox fan, so I wonder if I'd prefer this un-seasoned. Also, I only cook my salmon until it's flaky to the touch, and yours looks a little beyond that, so I'll have to try temp-ing mine and see. Thanks for the insight.


      • Henrik
        Henrik commented
        Editing a comment
        Alder is my usual goto wood with seafood, it is superb, but I must say the apple wood turned out great. I've done it twice now. Let me know if you try it unseasoned. If I were to add anything perhaps it would be salt, but I honestly can't say I miss it. The salmon taste together with the smoke is just perfect in my opinion.

      • The Burn
        The Burn commented
        Editing a comment
        The GF's vegetarian daughter who always requests my salmon will be home from school next week, so I'll do half a salmon with the usual rub and half of it naked, with the apple wood.

      • Huskee
        Huskee commented
        Editing a comment
        Salmon was the first thing that got me into smoking years ago, and apple wood was what I used. I experimented with future batches and my wife and I decided apple was surely the way to go with salmon. I have never tried alder but you are one of many that recommends it for fish.

      Henric, I love the cake form idea. Awesome meal as always!


      • Henrik
        Henrik commented
        Editing a comment
        Thanks Jon!

      Nice. You seem like a good candidate for the PartyQ. I use the snake method with the PartyQ and it works well (a bit tricky to get started as the Q when set to a low temp will choke the coals so make sure the starting coals are sell started before closing the lid). I smoke tones of salmon in the fall when the outside temp is about 40-45F/4.5C because I can start it at 90-100 degrees to let the mild apple wood set in. Then rapidly bring it up to cure temp without "cooking" the fish. Cheers!


        I did my salmon tonight. 2/3 with my usual rub and 1/3 with a nice dose of sea salt. Used the smokinator with a fair amount of apple wood. 135 was a good end internal temp and I did like the apple smoke flavor and the salted-only salmon. Mine came out with a color more like your last, smaller photo and not as dark and red as your plated picture. Here's the un-rubbed 1/3 (with a few flecks of ancho chile that floated over)

        Looked back at your photos at didn't notice a water plan anywhere and realized that might account for some of the difference. So next time ...


          Nice! I'm glad you liked it. Yes, let's see if I can spot the differences:
          1. I dit NOT use a water pan. Did you? I figured it is a fish with high fat content, and I wouldn't smoke it for long (compared to, say, pork butt), so I skipped the pan.
          2. You used the Smokenator, I used my home made Vortex. The difference could be that you're using wood chips, while I was using wood chunks. Is that correct? Either way, I placed three large chunks of apple wood at the very beginning of the snake, so the salmon got a load of smoke. I have used the Smokenator before, but didn't manage to get the chunks in there, so I used chips.
          3. What temperature did you have in your kettle when smoking? If you were running higher than I did (250 deg F), perhaps your salmon was on the grate for a shorter time period than mine.

          I see temp (=> time) and smoke as the two main factors that would account for surface color differences.


            I'm going to guess that it was the water pan and change that next time. Force of habit.

            I did use wood chunks - three good sized ones. Since it was a short cook, I did one layer of unlit coals at the bottom of the Smokenator, the 3 wood chunks, and then about half a chimney of lit coals, so I got good smoke early on also.

            I did run a little hot at the beginning, maybe about 275, but it came down to 250 and even below, so our total time was probably similar




            No announcement yet.
            Rubs Promo


            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourácompleteáreview

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review


            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            Compact Powerful Sear Machine For Your Next Tailgater

            Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

            Click here to read our detailed review and to order

            The Good-One Is A Superb Grill And A Superb Smoker All In One

            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourácomplete review

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedáreview