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Weber Kettle Club Forums
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Cooking & Food Talk
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Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
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Cellar2ful
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Smoked Salmon
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Topic: Smoked Salmon (Read 904 times)
CatskillSmoker
WKC Performer
Posts: 2241
Smoked Salmon
«
on:
September 09, 2017, 05:48:56 PM »
3 1/2lb. fillet. Brined then put on the blue SSP.
Smoked at 175 for 3 hours. Maple syrup, pepper,fresh ginger, and garlic glaze.
«
Last Edit: September 09, 2017, 05:52:34 PM by CatskillSmoker
»
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kettlebb
WKC Ambassador
Posts: 5968
Re: Smoked Salmon
«
Reply #1 on:
September 09, 2017, 06:07:47 PM »
Sounds great! That must have been a big fish.
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Looking for: Red MBH 26"(The Aristocrat), Chestnut-coppertone (The Estate), Glen-blue (The Imperial), and The Plainsman.
mhiszem
WKC Performer
Posts: 3493
Re: Smoked Salmon
«
Reply #2 on:
September 10, 2017, 04:29:29 AM »
Yum!
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WGA, Uline Green SJ, '95 Red M/T, '88 Red 18", '01 Plum SSP, Patent Pending Yellow
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Weber Kettle Club Forums
»
Cooking & Food Talk
»
Charcoal Grilling & BBQ
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Smoked Salmon