Print Page - Smoked Spring and a Coho Salmon

Title: Smoked Spring and a Coho Salmon
Post by: Fisher on October 21, 2011, 12:00:30 AM

The Salmon after bathing in the brine for 16 hours

(http://i1234.photobucket.com/albums/ff410/Wayne226/Brine.jpg)

Starting of the air dry with a fan.

(http://i1234.photobucket.com/albums/ff410/Wayne226/Startoftheairdry.jpg)

Air dried.

(http://i1234.photobucket.com/albums/ff410/Wayne226/Airdry.jpg)

Into the Smoker.

(http://i1234.photobucket.com/albums/ff410/Wayne226/Inthesmoker.jpg)

(http://i1234.photobucket.com/albums/ff410/Wayne226/IMG_9441.jpg)

Smoker is off.

(http://i1234.photobucket.com/albums/ff410/Wayne226/Smokerisoff.jpg)

Salmon done and cooling down.

(http://i1234.photobucket.com/albums/ff410/Wayne226/Salmondone.jpg)

Title: Re: Smoked Spring and a Coho Salmon
Post by: Mr Walleye on October 21, 2011, 05:23:08 AM

Looks absolutely perfect Fisher! 8)

It doesn't get any better than that! ;)

Mike

Title: Re: Smoked Spring and a Coho Salmon
Post by: zueth on October 21, 2011, 08:44:38 AM

What is the pan right below the vent for?

Title: Re: Smoked Spring and a Coho Salmon
Post by: Fisher on October 21, 2011, 10:56:52 AM

Hi zueth to answer your question.

The Pan just below the damper/vent is to catch the black dripping know as creosote. On the island the humidity is quit high at this time of year. I like the salmon moist so I run the damper at 25 to 30% open. At this opening there is more moisture and the drippings occur. Keep in mind I'm new at this and I'm experimenting

Title: Re: Smoked Spring and a Coho Salmon
Post by: zueth on October 21, 2011, 11:10:37 AM

Quote from: Fisher on October 21, 2011, 10:56:52 AM
Hi zueth to answer your question.

The Pan just below the damper/vent is to catch the black dripping know as creosote. On the island the humidity is quit high at this time of year. I like the salmon moist so I run the damper at 25 to 30% open. At this opening there is more moisture and the drippings occur. Keep in mind I'm new at this and I'm experimenting

Interesting I have never had problems with the black rain. Remember to clean the vent after smoking. I always run the vent all the way open. I have done large loads of salmon with vent open and it does not dry out the fish. I think you will find after using the Bradley a bunch the vent will be stuck all the way open. Did you follow the bradley instructions for hot smoking fish? because by the looks of the fish it looks like the temp might of been a little high.

Title: Re: Smoked Spring and a Coho Salmon
Post by: Mr Walleye on October 21, 2011, 12:22:08 PM

Fisher

That's an excellent idea if you have humidity/black rain issues. I never have problems here in Sask. It's rarely humid out. As the others indicated you may find you can run the vent wider open. Trial and error is the best way to find what works best for your situation and hey... you get to eat all the great goodness too!

Did you use Kummok's recipe?

Mike

BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Fisher on October 21, 2011, 12:00:30 AM