smoked salmon

Turkeyman · November 29, 2007, 02:25:38 PM

Whats is your favorite wood for smoked salmon. So far mine is Alder.

Gizmo · November 29, 2007, 05:52:48 PM

Apple and I have also done Oak which was excellent.

tsquared · November 29, 2007, 06:25:20 PM

call me a traditionalist, I'm in for alder too
T2

MWS · November 29, 2007, 08:15:41 PM

Alder or an alder apple mix for me. I'm fortunate to be smoking four sockeye salmon this weekend. A friend has supplied the salmon whereas I smoke them and keep two. Good deal I say.

3rensho · November 29, 2007, 09:53:10 PM

I've used alder, apple and pecan but stick with alder now. Got a batch of salmon brining right now ;D

Tom

Habanero Smoker · November 30, 2007, 01:06:39 AM

I generally use maple.

LilSmoker · November 30, 2007, 10:49:30 AM

Oak or Maple for me

Turkeyman · November 30, 2007, 02:46:18 PM

I have some salmon in the brine as we speak I was thinking of trying maple this time

Stickbowcrafter · December 02, 2007, 05:45:01 AM

Yep, alder or maple.

-Brian

rbentle2 · December 30, 2007, 02:27:52 PM

Well, I just finished my first smoked salmon using Cherry. Straight out of the smoker i really like the flavor. We'll see tomorrow after it's had a chance to rest.

Ontrack · December 30, 2007, 02:38:55 PM

In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...

rbentle2 · December 31, 2007, 07:39:44 AM

Quote from: Ontrack on December 30, 2007, 02:38:55 PM
In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...

I have to agree. I just tasted the salmon I made yesterday. We have a winner. Kummok's recipe is so simple, but the best. I see Meijers has salmon on sale for $5/lb. Might just have to get me some more and start off the new year with some fresh smoked salmon.

Ontrack · December 31, 2007, 07:52:15 AM

I don't see how you could go wrong there, rb. I did my weekend smoking Saturday-enough ribs to get me through today. I'd love to smoke something tomorrow, but the weather forecast is looking pretty cold and nasty around here. And, I'd say I'll have such a bad hangover I'll probably lay around all day and swear I'll never drink another drop as long as I live... :-X :'( I seem to say this about once a week...

Smoking Duck · December 31, 2007, 03:59:37 PM

Quote from: rbentle2 on December 31, 2007, 07:39:44 AM
Quote from: Ontrack on December 30, 2007, 02:38:55 PM
In my opinion just about everything that I've cooked in the Bradley is much better after an overnight stay in the fridge. The smoked flavor is much more distinct, the only problem is leftovers get hard to find around here at times...

I have to agree. I just tasted the salmon I made yesterday. We have a winner. Kummok's recipe is so simple, but the best. I see Meijers has salmon on sale for $5/lb. Might just have to get me some more and start off the new year with some fresh smoked salmon.

Thanks for the tip rbentle2. I live in Indiana and we have the Meijers stores down here. Just got back from there a minute ago and picked up what they had left (about 4 pounds) and will be doing them right after I smoke the turkey tomorrow.

rbentle2 · January 01, 2008, 06:38:06 AM

Quote from: Smoking Duck on December 31, 2007, 03:59:37 PM
[Thanks for the tip rbentle2. I live in Indiana and we have the Meijers stores down here. Just got back from there a minute ago and picked up what they had left (about 4 pounds) and will be doing them right after I smoke the turkey tomorrow.

My pleasure. I hit up the Meijer by me yesterday and got the last two filets. Both are in the smoker right now after brining last night.