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Author Topic: Hot smoked salmon on the red CGA  (Read 863 times)

Kneab

  • WKC Performer
  • Posts: 2009
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.

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« Last Edit: July 08, 2018, 10:08:29 AM by Kneab »
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SmokeVide

  • WKC Ranger
  • Posts: 638
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

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  • Posts: 360
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...

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LiquidOcelot

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  • Posts: 2610
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?

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Kneab

  • WKC Performer
  • Posts: 2009
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.

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ISO Brown Go Anywhere

Mr.CPHo

  • WKC Performer
  • Posts: 2925
Re: Hot smoked salmon on the red CGA
« Reply #5 on: December 13, 2018, 05:50:50 PM »
Im not sure how I missed this cook, Kneab, but everything about it is badass!  Nice setup. 


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Kneab

  • WKC Performer
  • Posts: 2009
Re: Hot smoked salmon on the red CGA
« Reply #6 on: December 14, 2018, 05:06:00 AM »
Thanks Charlie.
I have done this cook a few times.
I need to do it again soon.

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ISO Brown Go Anywhere

HoosierKettle

  • WKC Ambassador
  • Posts: 5828
Hot smoked salmon on the red CGA
« Reply #7 on: December 14, 2018, 06:02:04 AM »
Looks incredible. I need to try this for one of the upcoming holiday parties.


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« Last Edit: December 14, 2018, 09:44:34 AM by HoosierKettle »

JEBIV

  • WKC Ambassador
  • Posts: 5461
Re: Hot smoked salmon on the red CGA
« Reply #8 on: December 14, 2018, 06:07:34 AM »
Just cooking on a red CGA is impressive
Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill