

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:
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:
Done smoking, fully monitored by ole' trustworthy Maverick probes:
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.
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