![]() Make cuts every 2 inches or so vertically through the fish stopping when you reach the skin.Further separate lengthwise into strips that are 1.5 to 2 inches wide.Cut salmon in half lengthwise separating the thick part from the thinner part.I usually mix 1 part liquid to 1 part sauce to make a nice glaze that brushes on easily and adds a lot of flavor. The cool thing is that it reads in only 1 second and you can quickly and easily check things like salmon to make sure every piece is perfectly done before removing it from the smoker.Ībout 15 minutes before the salmon is finished, brush on some of my original barbecue sauce thinned with a little water, fruit juice, beer or even your favorite soft drink. The Thermapen is a high quality thermometer used by all of the pros and us backyard guys like them as well. The Thermapen ONE is a great thermometer to have especially for things like salmon where you may not want to leave the thermometer in the whole time but you want to check it periodically. Temperature is very important when smoking meat so you really need to invest in a good meat thermometer if you don’t already have one. Let the salmon smoke cook for about 1 to 1.5 hours depending on the thickness of the salmon or until it reaches 135☏ (57☌)* in the center of the fish. This allows the smoke to flow properly and still works great at keeping the fish from sticking. To make sure the paper does not block the flow of smoke, cut the paper into strips about 12 inches long and 3 inches wide and place one under each individual skewer.īe sure to leave about ½ inch between each strip of paper. It completely eliminates the sticking problem. Tip: lay the salmon on pieces of parchment paper instead of directly on the smoker grates. ![]() Place the salmon skewers on an oiled smoker grate (to help it not to stick) or use my parchment paper trick below: ![]()
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