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 180°F
Then I placed the salmon on the GA.
The temperature crept up to about 225°by 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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Topic: Hot smoked salmon on the red CGA (Read 1034 times)