Hot smoked salmon on the Grey CGA

[Kneab]

Decided to do something a little different than sandwiches for lunch this week. The last few times I've done this it has been on a red CGA but wanted to try out my new little Weber table and the Grey just went with it better.
Seasoned this yesterday afternoon with fresh ground Anaheim, Guajillo and black pepper. Then buried the filet in a mixture of ½ cup of kosher salt with 2 cups of brown sugar. Placed in a pyrex dish for about 16hrs in the refrigerator.
Took it out this morning, rinsed the cure off and patted it dry. Placed filet on a cooling rack and let air dry for about 90 minutes. Started 3 coals with a propane torch and added those to the 12 Weber coals and cherry chips. Fish is on and hoping it will be done in about 2hrs or so.
Thanks for looking.

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[JEBIV]

That looks grate, but that grill !!

[Mr.CPHo]

Sweet setup!

[Kneab]

Thanks Charlie and Joe.
It's done smoking and smells great.

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[Kneab]

I think next time I will use 4 less coals.
The three that I started it with were still burning, the first and second row were mostly lit and the third row had only lit in the center where I had placed a piece of cherry.

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[Mr.CPHo]

I’m definitely digging that 2-zone setup. 

[bbqking01]

Sweet! That’s awesome. Ive considered getting one of those camping Weber’s for a little while now.
This may have just pushed me over the edge,

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[SMOKE FREAK]

I looked forever to find a CGA of color. Wanted a green one to match my main kettle. Nothing but black.

Is that devider something that you fabricated?

[HoosierKettle]

Looks great. What temp are you shooting for on a hot smoke?  Is this the type of salmon you slice thin and eat cold?


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[Kneab]

I have several of these. They are great for small direct cooks, reverse searing one steak and fairly short smokes. Today's setup could probably run about 4hrs around 225°

Sweet! That’s awesome. Ive considered getting one of those camping Weber’s for a little while now.
This may have just pushed me over the edge,

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[Kneab]

The colored ones are pretty hard to come by. You need to keep you eyes open. I found this grey at an estate/garage sale. I have a blue that I got in a trade from Australia and a double rivet red from an estate sale.
The divider that I  use is a scrap piece of SS that I found at work. It already had the proper bends in it and just needed to be trimmed to fit inside of the grill. I believe that there is one someone sells on Ebay that is very similar to my homemade one.

I looked forever to find a CGA of color. Wanted a green one to match my main kettle. Nothing but black.

Is that devider something that you fabricated?

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[Kneab]

Looks great. What temp are you shooting for on a hot smoke?  Is this the type of salmon you slice thin and eat cold?


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Thanks Hoosier.
I try to maintain between 200-225° and have a finished internal temperature of about 145-150°
Today's cook ran 180-230° due to the wind stoking my fire.
I don't slice it. I just use a couple of forks to flake it apart and serve it on crackers with the cheddar cheese that I smoked over the winter.

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[greenweb]

Very cool !  Such a fuel miser.

[Pezdogs]

Looks unreal and nice GA also

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[Kneab]

I would love to do this cook on a brown CGA someday[emoji16][emoji1696][emoji120]

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