If you enjoyed this video, I put this list of videos that I think you'd also like! Beer Can Chicken: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-uzae-GRyCw0.html BEST Pellet Grill Brisket: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-DqKYKSGUjHo.html BEST Smoked Burger: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-tL-hmlWFCZ0.html
I always let the salmon sit in the fridge overnight after brining. Gets the pellicle to form up nicely. Skip the rub and smoke it at as low as temp as possible.
As a commercial fisherman of 20 plus years , a lot of people most often over cook there sockeye as it’s on the thinner side of meat compared to the Spring salmon . IMO I only use good old fashion table salt on my fresh or previously frozen salmon and let it cure for a minimum of 4 hours and up to 24 hours . Salt works wonders on fish as it will firm up the meat , and when it’s tossed into the bbq it holds itself together. Using the other flavours only masks the natural flavour of the fish . Cheers 🇨🇦.
Did this but didn’t put any rub on it. Just smoke. After an hour I spritzed with water to get the smoke to adhere to it. Best salmon we have had. Saving this one. We love salmon.
Making this salmon recipe again because it was so good the 1st time on my campchef WW24! If you follow his instructions, it comes out perfectly. Thank you, Anderson! Keep the videos and recipes coming!
Thanks for the instructions but it would so much help to know how much time you spent on total prep time in terms of cooking. I’ve been out here 3 hrs and my temps have not approached 140 yet.
Yep, its ok for pieces your going to taste test but not for anything your going to can or vac seal. Shoving the temp pen into the salmon destroys the reason why you left the skin on in the first place.
Very interesting!! At oour Costco, the only salmon sold with skin is Sockeye, everything else is Atlantic "FARM" raised with no skin. There is none already cut into portion size. I would love to get "non-sokeye" salmon with the skin from our Costco. Great video -- thanks for sharing your method!
Do you have an Aldi? Aldi carries Atlantic wild caught Salmon fillets. They sell it as a whole fillet and portion sized with skin. Sometimes they carry Coho Salmon and Steelhead Trout as well. It is typically a dollar alb less than Costco too.
Squirrel!! 1:04 This looks fairly similar to Hey Grill Hey's salmon burnt ends. I like keeping the skin on though. Don't get any rub or glaze/smoke on that whole side but I think it's easier to handle and the meat comes right off the skin when cooked properly. Looks great.
Looks good my wife and I love salmon! What doneness would this be considered? Med rare, Med, or med-well? Side note…. I’ve seen a recipe smoking a turkey but starting out at a high temperature like 400-450 and decrease to like 275 after an hour or so. Your opinion 1st? Try that for us! Lol I’m already looking ahead to thanksgiving.
Wow…I saw this video and immediately wanted to try it. Tonight I made this on the WW36 and it turned out AWESOME. Salmon usually to me has a fishy flavor when grilled, but I think the brining and the smoke absorption by cooking slow and low is key! I seasoned with a Cajun seasoning lightly instead. The glaze was super easy and super yummy. Loved it and will Make it again!! Ps- I have made your beer a chicken and your 3-2-1 Ribs. Helped me to learn and improve my smoking knowledge.
Great video, thanks for the hard work. What smoker do you like better, the woodwind pro or the masterbuilt gravity smoker, seems like you have some good experience with both.
You can’t go wrong with either. I like the WWPro better because it’s built better, has the sidekick, and more convenient to run…. But it does cost nearly 2x
Can you tell me where you purchased the wire rack that you used in this video? I like that it has handles and want to purchase the same thing to use with my WWPRO36.
Dumb question i just dont know.. the bourbon is the liquor burbon or some special bourbon used for cooking.. 😂 the fish looks good and i want to try it for myself
