Just seasoned my new smoker yesterday. Cooking Salmon today, my first ever smoked meal. Wish me luck!
welcome aboard and good luck with the salmon
Where did a South Florida fellow smoker get salmon from?
Welcome to the forum Mike.
Ha ha. Thanks, and I picked the salmon up at Costco! Isn't that where salmon comes from?
Welcome to the forum from Central California, I get most of my salmon from Costco too. Good luck on the cook/smoke.
Quote from: OldHickory on February 24, 2013, 11:51:03 AM
Welcome to the forum from Central California, I get most of my salmon from Costco too. Good luck on the cook/smoke.
Thanks Old Hickory. I'll let you know how it turned out!
It was awesome! What a meal. I kept it simple. Garlic, ginger and butter, right out of recipe book from Bradley. It still needed 4 minutes under the broiler, but it was the strongest salmon taste I've ever had. Rich and full tasting.
I am happy.
Well Congradulations on your first smoke and Welcome to the Forum.
Hope you have many more great smokes.
Uh, Did anyone memtion we like pictures?
Welcome to the Forum :)
Welcome aboard, from south Texas.
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Wife is on me for salmon . Need to research those things. I figure after spending about 40 hours I research I should be ready.
Glad it tasted great. Welcome aboard.
Sounds like it turned out great, welcome
Welcome and congrats on your first smoke.
Welcome!
Where in South Florida.
I am in West Palm Beach / Loxahatchee
Welcome to the Forum from the Texas Panhandle. Have you tried Kummocks salmon recipe?
http://www.susanminor.org/forums/showthread.php?105-Excellent-BRADLEY-Smoked-Alaskan-Salmon (http://www.susanminor.org/forums/showthread.php?105-Excellent-BRADLEY-Smoked-Alaskan-Salmon)
http://forum.bradleysmoker.com/index.php?topic=107.0 (http://forum.bradleysmoker.com/index.php?topic=107.0)
It is amazingly good and fairly easy, I would highly recommend it. The only thing I do differently is I cut them into thicker (1 to 1.5 inch thick) pieces and rinse them well after the brine which seems to reduce the saltiness. I buy my salmon from Sams which I think was previously frozen. I think if it was previously frozen, it will absorb more salt, so a quick rinse makes it about right.
8)cool i hope i have as much luck when i cure my smoker next week an try to smoke some salmon
Welcome from NV!
Wow everyone. Thanks! It's nice to be welcomed. And FLBent I am in Hollywood. If you are heading down, follow the smoke signals.
Welcome aboard. I am sure that Salmon turned out great.
Today is my third smoke with my (still) new Bradley digital 4 rack. I have a split chicken, two big juicy chicken sausages, and a couple of sea trout that peeped at me from the ice chest. Those are for my wife. The chicken and sausages are for me and the kids. I have a feeling the sausages will be mine. All mine.
I've learned something each week. This week I am learning the mystery of beer and smoking, which I now understand gets harder the more beer you drink, but also a lot more fun.
I have the Michigan Indiana game on, sitting on the patio in perfect 78 deg weather, smokin'. And drinkin'.