OP
I too am a Weber guy
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
OP
Looks kinda cold right there
Cadorman
Ambassador of the Catocaster
You have no idea how tough it has been to try and make it work.One day, I dream of finding myself set up as nicely as that!!!
Today was an excellent day to smoke some salmon!
Hot smoked, maple syrup, honey, and a few seasonings used to baste every hour...6.5 hours on the smoker, running around 178°...on average, give or take....started around 155°, spent a few hours bouncing around 178°, and finished for the last hour around 190°.
I was burning Kingsford blue bag briquettes(the standard stuff), and alder wood for smoke.
It all went so well....can‘t wait to sample.
Hot smoked, maple syrup, honey, and a few seasonings used to baste every hour...6.5 hours on the smoker, running around 178°...on average, give or take....started around 155°, spent a few hours bouncing around 178°, and finished for the last hour around 190°.
I was burning Kingsford blue bag briquettes(the standard stuff), and alder wood for smoke.
It all went so well....can‘t wait to sample.
mcblink
Ambassador of Riffs & Spliffs
Smoked salmon is the only salmon IMOToday was an excellent day to smoke some salmon!
View attachment 38170
View attachment 38171
Hot smoked, maple syrup, honey, and a few seasonings used to baste every hour...6.5 hours on the smoker, running around 178°...on average, give or take....started around 155°, spent a few hours bouncing around 178°, and finished for the last hour around 190°.
I was burning Kingsford blue bag briquettes(the standard stuff), and alder wood for smoke.
It all went so well....can‘t wait to sample.
Love me some salmon
OP
Looks very tasty..Today was an excellent day to smoke some salmon!
View attachment 38170
View attachment 38171
Hot smoked, maple syrup, honey, and a few seasonings used to baste every hour...6.5 hours on the smoker, running around 178°...on average, give or take....started around 155°, spent a few hours bouncing around 178°, and finished for the last hour around 190°.
I was burning Kingsford blue bag briquettes(the standard stuff), and alder wood for smoke.
It all went so well....can‘t wait to sample.
eSGEe
Ferengi Ambassador of Trade
what about BAKED salmon???
mcblink
Ambassador of Riffs & Spliffs
What? You could bake stuff in a smoker or a bbq.....I've done some swell frozen pizza on a Weber and in a smoker...
Conversely, you could theoretically put a small amount of wood in your oven!
mcblink
Ambassador of Riffs & Spliffs
Baked salmon doesn't exist.
mcblink
Ambassador of Riffs & Spliffs
What kind of salmon is that? Fresh caught yourself or store bought?Today was an excellent day to smoke some salmon!
View attachment 38170
View attachment 38171
Hot smoked, maple syrup, honey, and a few seasonings used to baste every hour...6.5 hours on the smoker, running around 178°...on average, give or take....started around 155°, spent a few hours bouncing around 178°, and finished for the last hour around 190°.
I was burning Kingsford blue bag briquettes(the standard stuff), and alder wood for smoke.
It all went so well....can‘t wait to sample.
Store bought....sadly.....thankfully I’m located conveniently near the coast...it’s fairly easy to find decent fish here.
Ooooooh! Is that charcoal in there?!?!
Ooooooh! Is that charcoal in there?!?!
Unfortunately, not so. Gas BBQ circa 1995.
I’m totally with you on that!!!What? You could bake stuff in a smoker or a bbq.....I've done some swell frozen pizza on a Weber and in a smoker...
Conversely, you could theoretically put a small amount of wood in your oven!
I’ve done all kinds of cooking on my old school Weber kettles...
Frozen mac n cheese...
Pizza...frozen or not...
Chicken pot pie....
Steamed veggies....
It’s an oven....fired by charcoal, and/or wood....I love mine!
It’s my “apocalypse cooking system”!
Wow! It looks like there’s some spent coals in there!
Whatever works to make the excellent eats!!!
Wow! It looks like there’s some spent coals in there!
Whatever works to make the excellent eats!!!
Heavily used briquettes that the gas flames heat that help distribute the heat.
