Smoked Salmon
Total Time8 hours
Smoke Time5 to 7 hours
Rest Time1 hour +
Temperature 52°C
Ingredients
Preferences
Volume
Weight
- Salmon fillets
Brine
- 946 ml water
- 237 ml brown sugar
- 59 ml salt
Instructions
Brine overnight in ziploc bag. Brine volume is enough for 1 Costco bag sockeye salmon (~10 pieces).
Cover with blue towels for 5 minutes to soak up liquid. Set in front of air conditioner to create pellicle. Set out on rack in fridge overnight to harden pellicle.
Spray BBQ rack with oil.
Remove basket, narrow snake Kingsford briquettes around edge of mesh tray, 2 briquettes deep. Alder pellets between briquettes and wall.
No water pan.
Close two bottom vents under charcoal, other vent wide open. Top vent 75% closed until about 49°C then 90% closed.
Start cool and warm up. Try to stay below 52°C for 5 to 7 hours, take off when able to flake it, before it gets dry.
Mop surface of salmon with blue towel occasionally to remove weeping liquid.