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Finally fired up the smoker for the first time in a couple of years and salmon was on the menu, it's a really easy cook (~2 hoursish) and it's really hard to fuck up. Just make sure that you get the salmon filet that is skin on and you will be fine.

Process:

Brine in water 1 cup brown sugar, 1/2 cup sea salt, freshly ground pepper and a cup of cheap vodka to cut the fishy flavor (I had gin on hand and that worked fine too). I left mine in for ~24h but 2 to 4 should be just fine as well. You don't have to brine but I recommend that you do.

Rinse off the brine thoroughly and pat dry with paper towels, put a thin coat of olive oil on the meat side and add your favorite fish rub. I used lemon pepper and course ground salt (I don't use (((kosher))) anything). Yes, a simple rub but I'm a simple guy.

Ideally you will want to set your temp in the 180F to 200F range to give the meat more time to absorb smoke but I was running my pit a bit hot (225F to 250F) since I had to go to work and my boy was hungry. It worked out better than fine but next time I will go with the lower temps.

Just let it smoke and when it hits between 140F and 145F it's done. Be prepared for a rather short but measurable stall in the low 130s.

Smokey, flakey and melt in your mouth this was by far the best fish I have ever cooked using any method!

Finally fired up the smoker for the first time in a couple of years and salmon was on the menu, it's a really easy cook (~2 hoursish) and it's really hard to fuck up. Just make sure that you get the salmon filet that is skin on and you will be fine. >Process: Brine in water 1 cup brown sugar, 1/2 cup sea salt, freshly ground pepper and a cup of cheap vodka to cut the fishy flavor (I had gin on hand and that worked fine too). I left mine in for ~24h but 2 to 4 should be just fine as well. You don't have to brine but I recommend that you do. Rinse off the brine thoroughly and pat dry with paper towels, put a thin coat of olive oil on the meat side and add your favorite fish rub. I used lemon pepper and course ground salt (I don't use (((kosher))) anything). Yes, a simple rub but I'm a simple guy. Ideally you will want to set your temp in the 180F to 200F range to give the meat more time to absorb smoke but I was running my pit a bit hot (225F to 250F) since I had to go to work and my boy was hungry. It worked out better than fine but next time I will go with the lower temps. Just let it smoke and when it hits between 140F and 145F it's done. Be prepared for a rather short but measurable stall in the low 130s. Smokey, flakey and melt in your mouth this was by far the best fish I have ever cooked using any method!

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[–] • 1 pt

Fish is not my thing but the family would love it.

I wish I had a dedicated smoker but ive been able to do a partial smoke in the charcoal grill. Its probably not even close to that pit but its better than nothing at all.

[–] • 2 pts

I used a Weber grill to smoke for years before I could spend the money on a “smoker” some of the best meat I’ve done was smoked on that Weber

[–] • 0 pt

If you have a space problem then you might want to get one of these setups: https://www.smokenator.com/

I had to build an extension to our outdoor kitchen just to get this thing to fit. I dug a LOT of dirt to lay the foundation. Ugh, my aching back.

pic related https://pic8.co/sh/QrwiXf.jpg

[–] • 1 pt

I live in a area where an outdoor kitchen is more or less not a thing and would only be usable for a short time out of the year.

That smokenator thing looks awesome I think I will have to get one.

I had a dedicated smoker years ago but for various reasons have had to move more than I would like so I just have been trying to keep things minimal. One thing I wont compromise on though is having a proper char coal grill.

[–] • 1 pt

I wont compromise on though is having a proper char coal grill.

Light is good, I got to Europe a while back with one messenger bag of stuff, but stuff has a way of accumulating over time until you end up with a 1/2 ton smoker sitting in your back yard. Kek.