Hot smoked salmon on the red CGA

[Kneab]

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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[SmokeVide]

That looks seriously good.

[bbqking01]

Seriously! That's good looking salmon. Great job...

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[LiquidOcelot]

Any more info on that deflector? What was it before you cut it?

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[Kneab]

Thanks.

The deflector was just a scrap piece of stainless about .045" thick with a bend on one end. Cut a template out of cardboard and transferred it to the stainless before cutting it out with a jigsaw. First run with it. Worked great.

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[Mr.CPHo]

I'm not sure how I missed this cook, Kneab, but everything about it is badass!  Nice setup. 


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[Kneab]

Thanks Charlie.
I have done this cook a few times.
I need to do it again soon.

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[HoosierKettle]

Looks incredible. I need to try this for one of the upcoming holiday parties.


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[JEBIV]

Just cooking on a red CGA is impressive