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My first live action post

Started by feeshrman, September 28, 2013, 04:34:22 PM

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feeshrman

Got a nice salmon fillet and let the wifey season it up with lemon, garlic, white wine, onion, old bay, salt, pepper. ive got lump charcoal on one side of the grill with the fillet on the cool side. I added some wet apple and hickory wood chips and have a good smoke going at 280 degrees. thats my man cave in the background.


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feeshrman

How long do you guys think I need to cook this thing?


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feeshrman

I got it holding steady at 300 now.


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Chasing_smoke

I would say no more than an hour. When you start to see white pockets of fat on the top it's ready.
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feeshrman

I just took it up, looks good, smells great. I'm gonna tent it for a few while the wife finishes some pasta.


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feeshrman

Mighty good, Bon appetite!


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pbe gummi bear

Strange looking weber you got there- and a fine looking plate! Thanks for sharing
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Thin Blue Smoke

Looks good!  I will only eat salmon smoked and that looks good enough to eat for me. :)

jcnaz

A bunch of black kettles
-JC

HankB

That looks very good (and I am in agreement with Chasing_Smoke about when it is done.)

I'd also suggest trying some cherry wood. Something about the flavor seems magical with salmon.

Edit: Yeah... interesting smoker! And I'm surprised to see the fire in the smoke chamber vs. the fire box. ;)
kettles, smokers...

feeshrman

I will hunt up some cherry wood for my next salmon cooking. I know I didn't use the fire box but I only used a small amount of coals for this cooking. Kind of like a reverse sear on a steak, I put the fish to the side to begin with but moved it directly over the coals near the end. BTW, I am looking for a nice charcoal weber kettle, but I'm taking my time and gonna try to find something vintage or special in some way. I'll know it when I see it kinda deal!


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