A buddy of mine in NM just got back from doing some salmon snaggin. He's got about 115 Kokanee salmon! He's looking for tips on a brine if necessary and about how long in the smoker. I have nothing to offer him. Never done this before. Looking for some quick tips I can send him in the next few hours. They are cleaning and fileting the salmon as I type. Any info would be greatly appreciated! I have Camp Chef one of these https://greatyardmaster.com/ smokers.
Thanks
Tips for Smoking Salmon
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- Adgolelin
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Tips for Smoking Salmon
Last edited by Adgolelin on Sat Oct 03, 2020 5:14 am, edited 2 times in total.
- Rambo
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Re: Tips for Smoking Salmon
Use the search on our board; there should be some threads concerning this
- 02ebz06
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Re: Tips for Smoking Salmon
My fishing is done at the local market.
I just grind some pepper and salt on the filet.
Put fillet on a Frogmat (Q-Matz) or cedar plank in grill, skin side down.
Smoke at 225ish until IT of thickest part of fillet reaches at least 145.
I just grind some pepper and salt on the filet.
Put fillet on a Frogmat (Q-Matz) or cedar plank in grill, skin side down.
Smoke at 225ish until IT of thickest part of fillet reaches at least 145.
LSG 20x42 Pellet Smoker (on order), CampChef PGXXL pellet smoker, Emozione Pizza Oven, CampChef Griddle
- OldUsedParts
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Re: Tips for Smoking Salmon
Don't know what happened but I posted this previous Post from a Late Member and Great Friend of mine "Miss Ya Wild Bill" - - - anyhow, why not browse this and see if it will help any. Hope it's not too late. Good Luck
viewtopic.php?f=2&t=29382&p=241678&hilit=smoking+salmon#p241678
viewtopic.php?f=2&t=29382&p=241678&hilit=smoking+salmon#p241678
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