OP
Another hour , and it’s time for grub
What’s on the Grill
- Thread starter Mitch Pearrow SJMP
- Start date
OP
Well it is officially time, I have pulled everything off the grill
Spinning up a hunk of beef, here...
mcblink
Ambassador of Riffs & Spliffs
Hey don...curious
Why isn't there fats/oil seeping from your salmon fillets upthread there? This happens to me all the time, all kinds of fish....did you dab it off or something or did this just not happen with yours?
I wonder if the fish itself is different or what?
Beef is looking good, too. Beef is probably my favorite meat to smoke, I think
I did notice that you got a lot of “albumin bleed”...usually that’s a sign of the fish getting a little too hot, a little too fast. When I smoke salmon(whatever type), I try to choose a cold, calm, day. That way I can keep temperatures under control more easily. I also use, at least, a water pan...sometimes I might fill it with ice...to help regulate temperature in the smoker.
I monitor temperature closely, and start at around 150° at the grate for the first hour or so. Then I baste with maple syrup and whatnot after the first hour. Then I let the temp come up to around 175°-185° for the next two hours or so(basting every hour)...if I get any albumin bleed at all at these temperatures it’s usually not much, and it gets brushed off when basting. The last salmon smoke that I did(earlier in the thread), was the first one that I had near absolutely perfect temp control, and zero albumin bleed. I was “stoked”.
It doesn’t mean that it’s ruined, or bad, or anything...it does mean that the fish gave up some moisture that maybe it didn’t have to.
Another important step that was not mentioned is, after brining....it’s important to let the salmon air dry, to build a pellicle-that slick skin that forms over the meat. I usually leave the salmon in my fridge for a few hours, and it gets done ok...but traditionally it’s done in a cool breezy place...some folks help the process along with a fan...
I hope I wasn’t too long winded, and somewhat helpful.
Oh yeah....dinner was yummy! A bit messy....but still yummy!
mcblink
Ambassador of Riffs & Spliffs
Awesome postI did notice that you got a lot of “albumin bleed”...usually that’s a sign of the fish getting a little too hot, a little too fast. When I smoke salmon(whatever type), I try to choose a cold, calm, day. That way I can keep temperatures under control more easily. I also use, at least, a water pan...sometimes I might fill it with ice...to help regulate temperature in the smoker.
I monitor temperature closely, and start at around 150° at the grate for the first hour or so. Then I baste with maple syrup and whatnot after the first hour. Then I let the temp come up to around 175°-185° for the next two hours or so(basting every hour)...if I get any albumin bleed at all at these temperatures it’s usually not much, and it gets brushed off when basting. The last salmon smoke that I did(earlier in the thread), was the first one that I had near absolutely perfect temp control, and zero albumin bleed. I was “stoked”.
It doesn’t mean that it’s ruined, or bad, or anything...it does mean that the fish gave up some moisture that maybe it didn’t have to.
Another important step that was not mentioned is, after brining....it’s important to let the salmon air dry, to build a pellicle-that slick skin that forms over the meat. I usually leave the salmon in my fridge for a few hours, and it gets done ok...but traditionally it’s done in a cool breezy place...some folks help the process along with a fan...
I hope I wasn’t too long winded, and somewhat helpful.
We did build a pellicle....but we preheated the smoker to ~170°F before putting in the fish.
Today has been anywhere from calm, and tee shirt warmth to blustery, and we have put our cold weather bibs on..
Thanks dude, I appreciate your input here. Your salmon looks great!
.....aaaand the salmon cook....I forgot to mention....after the third hour, I let the temp float between 175°-195° for however long it takes to get the fish to hold internal temperature above 130° for about 30 minutes. Basting every hour....my last cook took 6.5 hours.
Gotcha! Like I said earlier, not ruined, just not as pretty, and moist(yep
), as possible.Just brush it off lightly...
and thanks!
LRT
Well-Known Member
I forgot what that looked like on the grill, it turned out tasty as I remember
