I had nothing to do but smoke things all weekend.. Yesterday I did my first attempt at cheese and beef ribs.. Today was salmon. My friend and I went trib fishing a couple weeks ago and I managed to get a 10lb Chinook.. I decided to smoke some of it up today and I tried to follow Kummok's method as closely as I could.. I have no PID or anything fancy, just the DBS4. I did the following:
2 hours @ 120F
3 hours @ 140F
2 hours @ 170F
Used apple and hickory pucks, and this is the result:
(http://lh5.ggpht.com/_pUjUVeOy0zs/TKkJGh11RQI/AAAAAAAABNY/OjuJRT-Zu48/s400/P1040197.JPG)
I think I'm finally getting the hang of this smoking business... :)
Man those look great, I even licked the screen "note to self, clean monitor".....
looks great, good job and it will taste even better
Wow nice job. I am going to try Kummok's method on my next batch. I finally learned how to filet so I don't have to wait for my brother to come over.
Nothing like starting at the top w/ King salmon! Looks great...don't need anything fancy when you turn out stuff like that... ;)
Thanks guys! :)
Kummok: aye, but this is a king from the great lakes area in Ontario here... Nothing like what you are getting up there in Alaska.. I would love to try your recipe with some wild caught salmon from your neck of the woods! I'm thinking a fishing trip up there someday is in order. :)
If you're coming for the best, come up in Oct-Dec or Mar-May for the "Winter (feeder) Kings". A bit iffy on catching the weather right but that's when the best-o-the-best salmon are caught. If you're going to charter, I just discovered this outfit http://aksaltwatercharters.com/index.html and intend to give them a try myself...their ad says all the right stuff to my ears!