Weber Kettle Club Forums
Grill Talk => WSM: Weber Smokey Mountain => Topic started by: WeberSwede on November 09, 2020, 02:13:36 AM
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Ok.
Weekend and since the regular Performer had just been moved indoors (storage during winter season - want to protect the investments properly) I figured I would give my WSM 18" a run for it's money.
Local store had vacuum packed salmon on sale and, cheese is always a crowd pleaser....
So - Saturday - took on the salmon challenge..
With the Performer "unavailable" I had to figure out a different method of lighting the briquettes... :) Also, you can see that Autumn definitely has started to kick in.....
A little salt directly on the non-skin-side and about 1h40min in the smoker at the top shelve (unfortunately the temp rose towards the end - need to learn how to master the vents better..) produced a smokey, yet mild flavour result, with only marginal "dry-ness" of the fish.
Wife wanted more salt, I was happy "as is". :)
While the salmon was cookin' in the WSM, I took the time to clean our kitchen oven.
Much needed - and generated a very happy wife, when she came home from work (extra hours to keep up with demands).
Sunday - after a thorough cleaning and dismantling of the two grids (I took the lower grid and "puzzled" together, when trying on cheese and cold smoking the first time. I was afraid the cheese could potentially start melting......but, at aournd 8 degrees Celcius outside and cold smoking - no chance... :) ) - I started up a Brie-cheese and cold smoke attempt.
Sadly, I could not find my hand grinded pecan dust (misplaced the bag in the storagehouse :( ) so, I went with only regular Weber Beech dust.
No pictures on the Brie-cheese as there was not much difference in looks, but, after 5 hours of cold smoking, they went from WSM and into plastic bags to protect them from rest of cooler content.
Have not tried the Brie-cheese yet but, the last times those have been "crowd pleasers", so I am counting on another success also here.
Hope this can inspire others.. :)
Cheers,
WeberSwede
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That looks great. How is the supposed lingering smell that puts everyone off smoking fish in the WSM?
I'm a sucker for fish and seafood.
Sent from my Pixel using Tapatalk
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Hi,
Can't really say I felt a problem with that... but, maybe my nose is not that fine-tuned.. :) On the other hand, I have to say that with all the wine, whisky and rum tasting I've been doing last few years, it can't be that bad. :)
Cheers,
WeberSwede