Well I wasn’t going to fire up the kettle ONLY for a batch of Cinful Pecans so I went with another first for me - Meathead’s Schmancy Hot Smoked Salmon . After the nuts came off, I gave the cooking grate a quick scrub and got the salmon on. These were 2†thick so they brined from 9am - 11am at which time they went on the kettle. Kept rolling with the Kingsford Professional and cherry wood from earlier, temps right around 220F. I took them off after 50 min. I’m "meh" on salmon, my wife is the huge fan. But this was fantastic, I’ll happily do this again. The kiss of cherry smoke was just perfect. She made a nice risotto to go with it too.
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Meathead’s Schmancy Hot Smoked Salmon
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Moderator
- Nov 2014
- 14311
- Land of Tonka
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John "JR"
Minnesota/ United States of America
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I absolutely love this recipe! I use either brown sugar or Agave nectar for the topping, both produce an outstanding flavor.
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