Thought I'd start off Memorial Day weekend smoking something that wouldn't take so long. Started off with a 3 lb Salmon fillet:
I then made a glaze using mayonnaise, Dijon mustard, brown sugar and dill and brushed a thin coat over the fish:
Meanwhile , I lit the WSM and let it preheat:
After it was up to temp, I put the fish on and let it smoke for about an hour:
It was done a lot quicker than I expected so I took the top portion of the smoker and placed it on the grill grate of one of my kettles. It held the heat in great and allowed the fish to not overcook:
When we were ready, everyone tour in. Sorry I didn't have any better after photos, maybe next time.
My first post, hope you enjoy.
Sent from my iPad using
Weber Kettle Club mobile app
Topic: Smoked Salmon (Read 809 times)
