Don't need a WSM...Smoked salmon head on the blue C&B ssp.

[Jules V.]

As much as I'm a hard core meat eater,  unfortunately the rest of my household  are basically borderline vegetarian. So to keep everyone happy, seafood is on the menu for tonight.  Not your typical seafod as this is salmon head. Brined for 24 hours with kosher salt, black pepper, crushed garlic, bay leaves and light soy sauce. Will smoke it for 6 hours between 210-230F. 

18" heat diffuser sits atop the gbs grate.
Smokin' blue.


Only needed 1 rack but used 3 to monitor cook rate between the different heights. At some point I'll probably be doing a dozen ribs or so, 4 per rack.

[Bubblehead]

I like that setup!

[Jules V.]

I like that setup!

Thanks. The hunsaker inspired heat diffuser works like a charm . Don't know what you're missing until you try  it.  Also works  great as a flavorizer for direct high heat cook or for single or double stacked rotisserie.

[Transit98]

They are going to be grate. I love salmon indirect on the grill. Did this one tonight.


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[Jules V.]

After 5 hours. Lowered the temperature to 200F for the final hour or so.

[captjoe06]

Well we eat cod cheeks and tongue out here but I've never seen salmon head.  Next Time I get a Large Cod I'm gonna try this.  Thanks!

You're kettle innovations are really impressive in ingenuity , design and build quality.

[HoosierKettle]

I think I would still be hungry. Is there much meat on the head?  They do look perfectly smoked.


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[Jules V.]

Typically they cut the head off roughly 2"-3" below the head to make the fillet  so there are still a lot of meat left.  King, sockeye and Atlantic salmon are the best. Along with the belly,  the meat closest to the head contains the most fat and therefore very tender and juicy. Not for the squeamish  but there are also  edible and very tasty  meat/soft bones around the head area, eyes an all. More of an acquired ethnic delicacy.

[HoosierKettle]

I'm not squeamish. I would definitely eat the edible bites on those. I love salmon.


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[Jules V.]

Might want to add that the fish heads at the 3 different grate heights were cooked evenly and all got done at the same time.  Credit goes to the heat diffuser. The distance to the coal grate are 14", 18" and 22.5" respectively. Should be able to cook a massive amount of food with this setup. Also, only 2/3 of the 1 1/2 chimney of briquettes were burned through the 7 hour cook time at 220F.

[Firemunkee]

Awesome job!

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[JEBIV]

Wow, impressive in many ways, the method, the protein, and that grill and setup just Wow again

[Jules V.]

Wow, impressive in many ways, the method, the protein, and that grill and setup just Wow again

Thanks. Not necessarily a cheap route to go but once I'm done fine tuning, it should function as good or even better than an out of box 22 wsm, with multiple added bonus.

[Jules V.]

Heat/smoke diffuser sits atop drip pan.

3 racks of smoked shad. Smoked for 3 1/2 hours at 220F and  275F for 2 1/2 hours without smoke for a total of 6 hours.

[Jules V.]

Another comal bites the dust and turned into a combination charcoal basket drip pan  for high heat and heat deflector, water pan, charcoal shroud for low n slow smoking.