BBQ Smokers

[TBDonnelly]

Funny how the terminology varies. This recipe calls smoking at 190 "cold smoking" whereas the recipe MossRoad linked uses 110 for cold and then bumps it up to 190 for a couple of hours. I'd almost call this one grilling over indirect heat rather than smoking because it is so short a cook.

Just goes to show that there are many ways to skin a cat and smoke a salmon.

In my mind, anytime chunks of wood are added to the fire, the smoking process begins. Then the sky is the limit as far as variations in time and temps goes.

 

[dragoneggs]

Now I'm hungry! :licking:

Yep I bookmarked this one as we have a bunch of Pacific Wild Salmon we just caught!

 

[TBDonnelly]

Yep I bookmarked this one as we have a bunch of Pacific Wild Salmon we just caught!

Ummm......drool.

Couple notes on the 30 minute salmon cook. Stay with the grill the last ten minutes or so. Resist the urge to grab a beer and chat with the neighbor. It's easy to over cook the salmon, an extra 10 minutes makes a big difference in a 30 minute cook. The pictures shown in the recipe look a tad overdone/dry to me. I use a thermometer, when the meaty-est part of the salmon slab reaches 140 -145 degrees max, I pull it off the grill.

 

[JRobyn]

^^ +1 on the overcook! Salmon is one of those things that is hard to do just perfect because the time line between perfect done and overdone and dry is so short. I imagine that many people that say they don't like salmon have never had any cooked to perfection.

- Jay

 

[dragoneggs]

^^ +1 on the overcook! Salmon is one of those things that is hard to do just perfect because the time line between perfect done and overdone and dry is so short. I imagine that many people that say they don't like salmon have never had any cooked to perfection.

- Jay

You are absolutely right! I never order salmon in a restaurant because they always over cook it. Sometimes just a little but most times it is way too dry. We went out off the mouth of the Columbia River and we boat limited. 28 fish, 14 people and three nice kings. Our friend caught one that gave her all she could handle.

 

[IslandTractor]

Ummm......drool. Couple notes on the 30 minute salmon cook. Stay with the grill the last ten minutes or so. Resist the urge to grab a beer and chat with the neighbor. It's easy to over cook the salmon, an extra 10 minutes makes a big difference in a 30 minute cook. The pictures shown in the recipe look a tad overdone/dry to me. I use a thermometer, when the meaty-est part of the salmon slab reaches 140 -145 degrees max, I pull it off the grill.

You should investigate sous vide cooking if you like moist fish. Impossible to overcook and you choose your end temperature ahead of time. I like 130. Just decide when you want to eat and stop cooking then. If you want a crust on the outside just take the cooked fish out of the bag and put it on a very hot grill for a minute a side.

 

[rrrkkk]

I've kind of switched for Salmon to a Himalayan Salt block. It's very good on fish and seafood. Just heat it up gradually on the grill as hot as you can get it. It will take a long time to cool off after cooking.

 

[TBDonnelly]

You should investigate sous vide cooking if you like moist fish. Impossible to overcook and you choose your end temperature ahead of time. I like 130. Just decide when you want to eat and stop cooking then. If you want a crust on the outside just take the cooked fish out of the bag and put it on a very hot grill for a minute a side.

Had to check my info. My wall chart say's safe temp for fish is 145 degrees for 15 seconds. Amazing ribs website say's: USDA recommends serving it at 145 degrees because fish are susceptible to parasites, often from the droppings of warm blooded animals such as seals. It is easy to overcook fish, so be vigilant.

Regarding sous vide amazing ribs say's: This is the secret behind sous vide cooking. Sous vide machines are precisely controlled warm water baths usually set for 130 degrees and above. Food is placed in vacuum sealed bags and submerged in the water. It can remain there for hours and never go higher than 130 degrees.

I see some sous vide salmon recipes call for 118 -122 degree cooking temps for 20-30 minutes. A bit below the USDA recommendation of 145 degree. I'm partial to the applewood smoked flavor. I highly recommend vacuum packing but, after the salmon comes off the grill.....for extended quality preservation.

 

[IslandTractor]

This article discusses the issues with salmon sous vide. Sous Vide Salmon Safety - Modernist Cooking Made Easy

On the east coast we get mostly frozen salmon and Anisakis simplex doesn't survive freezing for 7 days so it isn't a concern. It would be an issue in fresh Pacific salmon. Don't believe it is an issue in Great Lakes salmon as fresh water doesn't allow completion of the parasites life cycle. Also, as best I can tell there are only a dozen or so cases reported in the U.S. annually and most just involve a self limited rash or abdominal pain. Still, you are right that 140 degrees will eliminate the risk in never frozen salmon.

 

[2LaneCruzer]

This article discusses the issues with salmon sous vide. Sous Vide Salmon Safety - Modernist Cooking Made Easy

On the east coast we get mostly frozen salmon and Anisakis simplex doesn't survive freezing for 7 days so it isn't a concern. It would be an issue in fresh Pacific salmon. Don't believe it is an issue in Great Lakes salmon as fresh water doesn't allow completion of the parasites life cycle. Also, as best I can tell there are only a dozen or so cases reported in the U.S. annually and most just involve a self limited rash or abdominal pain. Still, you are right that 140 degrees will eliminate the risk in never frozen salmon.

I have never tasted real salmon. Around these parts, it comes in cans and is served in patties or little pyramids.