Welcome, Guest

Shop Amazon.com and support the WKC | WKC T-Shirts

Author Topic: Hot smoked salmon on the red CGA  (Read 293 times)

Kneab

  • WKC Ranger
  • Posts: 1719
Hot smoked salmon on the red CGA
« on: July 08, 2018, 09:59:27 AM »
I've been meaning to try making some hot smoked salmon for a while now.
After seeing several cooks and long smokes on the charcoal go anywhere grill I decided that the CGA would be the way to go. I started off by making a small SS deflector plate to lay in the bottom of the GA.
I got a couple of small pieces of skin on salmon from my local Aldi. Placed the salmon in a cure that consisted of a Tablespoon of fresh cracked black pepper, 1/2 cup of kosher salt and 2 cups of brown sugar and refrigerated it for about 12 hrs.

After 12hrs refrigerated in the cure I rinsed the salmon with cold water and then patted it dry, placed it on a cooling rack and let it air dry on the counter for about 90 minutes.
Then I built a small 4x3 snake of Stubb's with some small pieces of cherry wood.
My snake was started with 5 lit coals.
I let the temp come up to about 180F
Then I placed the salmon on the GA.
The temperature crept up to about 225by the end of the cook.
The salmon was on the GA for almost 2 hrs. I pulled it at 145 and let it cool off in the fridge while going to the store. When we returned we had cheese, crackers and fresh smoked salmon for lunch. It was delicious.

Sent from my SM-G960U using Weber Kettle Club mobile app
« Last Edit: July 08, 2018, 10:08:29 AM by Kneab »
ISO Brown Go Anywhere

SmokeVide

  • WKC Ranger
  • Posts: 581
Re: Hot smoked salmon on the red CGA
« Reply #1 on: July 08, 2018, 11:49:25 AM »
That looks seriously good.
Brian
Seeking: 26 rotisserie

bbqking01

  • WKC Brave
  • Posts: 314
Re: Hot smoked salmon on the red CGA
« Reply #2 on: July 08, 2018, 01:18:58 PM »
Seriously! That's good looking salmon. Great job...

Sent from my LG-H932 using Weber Kettle Club mobile app


LiquidOcelot

  • WKC Performer
  • Posts: 2179
Re: Hot smoked salmon on the red CGA
« Reply #3 on: July 08, 2018, 02:28:23 PM »
Any more info on that deflector? What was it before you cut it?

Sent from my SAMSUNG-SM-G928A using Weber Kettle Club mobile app


Kneab

  • WKC Ranger
  • Posts: 1719
Re: Hot smoked salmon on the red CGA
« Reply #4 on: July 08, 2018, 02:33:47 PM »
Thanks.

The deflector was just a scrap piece of stainless about .045" thick with a bend on one end. Cut a template out of cardboard and transferred it to the stainless before cutting it out with a jigsaw. First run with it. Worked great.

Sent from my SM-G960U using Weber Kettle Club mobile app

ISO Brown Go Anywhere