Author Topic: Hot Smoked Salmon in the BCS  (Read 1457 times)

Offline Tenpoint5

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Hot Smoked Salmon in the BCS
« on: August 24, 2013, 05:20:57 pm »
BCS Hot Smoked Salmon

For this recipe you will need:
Sea Salt
Garlic Salt
Dill Weed
Salmon fillet

Apply a light dusting of the Sea Salt and then the Garlic Salt. (Light dusting using two salts). Then apply a light even coating of the dill weed.

Allow Salmon fillet to rest at room temperature. Preheat the BCS on Power Level 03.

Once the BCS has come up to temperature. Place fillet on rack coated with non-stick spray. If fillet doesn't have skin. Cut a piece of aluminum foil to 1/2 inch larger than the fillet. spray with buttered non-stick cooking spray. Place into BCS. Start smoke generator and set for 30 minutes.

Suggested flavors of wood: Pacific Blend or Special Blend.

Pull the fillet when the Internal Temperature (IT) is between 140-145 degrees, or when Salmon flakes with a fork. A cook time is not provided. Due to the unknown variable, which is based on the size of the fillet.

« Last Edit: August 24, 2013, 05:29:22 pm by Tenpoint5 »
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Offline pz

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Re: Hot Smoked Salmon in the BCS
« Reply #1 on: August 25, 2013, 09:38:26 pm »
That filet looks beautiful; I always look for the fat rising to the surface as my indicator that the fish is done to perfection
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Re: Hot Smoked Salmon in the BCS
« Reply #2 on: August 26, 2013, 05:01:41 am »
Im not much of a salmon eater but i would eat the one your smoking.

Most excellent.