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Results 1 to 9 of 9
  1. #1
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default Salmon On the Kenmore

    Under a fan to form the pellicle after a good 4 hr brine


    Apple doin its thing


    Over done feline!


    Finished after 30 mintues...missing a " Tasty"
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  2. #2
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Good lookin' slab o' fish there, dawg!
    Rob - TX Sandman
    Plank Owner, TQJ

  3. #3
    Join Date
    Jan 2008
    Location
    Frisco, TX
    Posts
    115

    Default

    30 mins at what temp? I need to smoke some salmon soon.
    Mike

    Weber Smokey Mountain
    Weber 22" Performer
    Weber 18" One Touch
    UDS
    Thermapen, ET73, Polder, 2 Accu-Rite

  4. #4
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Quote Originally Posted by bowhnter View Post
    30 mins at what temp? I need to smoke some salmon soon.
    With one burner on low, and the other off, the gas grill will get to around 300*. In reality, I think the fish was on closer to 35 min.
    Geoff

    What goes up, must come down.....Preferably to a soft landing!

    I survived Indiana......... If you can call it that....

    KCBS Certified Judge

    Capt-N-Smoke BBQ Comp Team

    BDS Deluxe 2343
    DBD 1 (Drum By Dawg) (Gone. Gave it to a friend for a Christmas present)
    Weber Kettle (for small smokes)
    Kenmore gas grill

  5. #5
    SmokyOkie Guest

    Default

    Will you send me some?

  6. #6
    Join Date
    Jan 2008
    Posts
    1,519

    Default

    Waiting for sample package Dawg!!
    Rubbed, Smoked and Sauced BBQ Team sponsored by Barsleaks/Rislone
    Authorized Backwoods dealer.
    B.O.D. GLBBQA
    Pitmaster - Lockharts BBQ of Royal Oak
    Owner-Great Lakes BBQ Supply Co.

    I don't know what the actual temp is, but it cooks the way I want it to, so I don't guess it really matters.

  7. #7
    Join Date
    Jan 2008
    Location
    USA
    Posts
    97

    Default

    Next day air I think! It could work!
    GOOD looking salmon!!!
    The other fatboy

  8. #8
    Join Date
    Dec 2007
    Location
    Out of Town
    Posts
    344

    Default

    Quote Originally Posted by phatQ View Post
    Next day air I think! It could work!
    GOOD looking salmon!!!

    Only one thing to say about your new sig line. Imitation is the most sincere form of flattery!:lol
    FB

  9. #9
    Join Date
    Feb 2008
    Posts
    78

    Default

    Highly interesting Geoff!

    Sadly, I don't get the photo's...could you re-post?

    I have done "planked salmon" a number of times, in a number of ways, but have never "brined" the meat...I'd be very interested if you could expand on this, as I'd like to try it!

    Warmest Regards

    John

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