![]() For example, if you have a gas grill with three burners, use only one of them and place the salmon so that it’s not directly over the burner. ![]() You can cook this recipe with a gas grill as long as the burners are arranged so that they can be set up for indirect cooking. You can also try using other options like cherry and applewood or making your own blend with different types of wood chips. What Kind of Wood Chips to Useīeech and alder are some of the best wood chips for smoking salmon because they give a nice smoky flavor without overpowering the naturally rich taste of salmon. ![]() Cold-smoked salmon is considered raw, but that means using a completely different smoking process with a very low temperature and a long smoking time. When the internal temperature of the fish is at least 145 Fahrenheit it can be considered fully cooked. If you have an instant-read thermometer, aim for an internal temperature of about 140☏ to 160☏ for the salmon. You can try smoking the salmon for even longer than 6 hours for a harder, more candy-like texture and very intense smoky flavor. Here are some estimates for suitable smoking temperatures depending on cook time: Lower cooking temperature means that you need more time which results in smokier and chewier salmon bites. I just tried to keep the temperature low while generating enough smoke and observed the salmon to see when it was cooked enough.īut if you have a smoker, pellet grill, or even a gas grill, you can choose the temperature for smoking the salmon. I didn’t have a thermometer so there was no way to control the smoking temperature precisely. With this setup, I was able to generate a nice amount of smoke and have it flow nicely around the salmon bites before exiting through the damper. When using my Weber Go-Anywhere, I just opened the air wents under the charcoal, closed the top damper above the charcoal, and opened the top damper on the opposite side.
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