I am so pleased it came out well. I can only say....... "I told you so!"
Salmon is so easy. It was the first thing I ever tried. The BS was ordered while we were in Alaska on a cruise. It was delivered a couple of days after we go home. No Guru for the temp control. I have used both Kummok's recipe:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=120I I also used Fuzzy Bear's recipe. It is posted here:
http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=440Fuzzy's was not as good as Kummok's, but it was still excellent.
It is important to allow the fish to dry and form a pellicle prior to putting it in the cabinet. Raves from my Co-workers whom I shared samples. I work with a bunch of nurses. One took a bite, rolled up her eyes and announced she was "moist." [:I] Went on and on how good the Salmon was. Yes, we have a good time when not on phone with patients.
Kummok lives in Alaska and has lots of experience with the best Salmon. I know what I bought at Sams and Costco was the same in name only, but it really smoked up nicely.
Go for it. It is easy and delicious. Make sure to have a vacuum sealer handy. You are on a honeymoon with the Bradley now and will be trying lots of new things.[:I][:I]. You might want to seal some up and freeze for later.
Well, got to go. I have had ribs in since 1100hrs and it is now 1700hrs. Pit temp is maintaining exactly 210° and meat temp is 178°...only 12° degrees away fron nivana. I am going to give them a good basting at 180° because I like that sticky coating. Have the Alaskan Amber very cold from the freezer with that little frost that tells you it is just about frozen.
It should be great! I will shoot a picture at 180° when I am basting.
I am so pleased at your success! Glad it was a good experience. [:p][:p] We know that your little piggy didn't go to the maket!
Bill