MMMMmmm Good!

Got some salmon fillets from the local grocer and smoked them at about 210 F for 2 hours and it was the best salmon I ever had!

1) First I rubbed them with a little lemon juice and some powdered ginger.

2) I then put them on the smoker (top rack) at about 210 F for 2 hours. Used hickory cause thats what I had...

3) Last hour I basted them with a barbecue sauce and placed a sprig of rosemary on top. Smoked another hour...

Oh man this was good and my salmon was certainly not fresh as we don't catch that down here in Florida on my boat.

See Ya!
PrestonD

Smoke & Spice:Cooking with Smoke The Real Way to Barbecue on Your Charcoal Grill, Water Smoker, or Wood Burning Pit

Cool, PrestonD! By the way,the BBQ sauce you mopped on near the end, was that something special? Seems like these pig meat sauces would be a little potent for your salmon.
And, yes, if you hook a salmon down there in Port Orange, give me a call...quick.

Hi I2BBQ,

The sauce was just an off the shelf BBQ commercial sauce...I think it was Kraft (I got a couple in the fridge).

Today I did ribs and a pork butt (the butt is still in the smoker right now...)

For the ribs I made a Jack Daniels BBQ glaze (got recipe off the BBQ FAQ) and it was good but made the mistake of using this rub seasoning called "Cracker Girl"...too salty (it is THE best seasoning for salting the rim on a bloody mary!). Next time I won't use any salt...but the rib color and tenderness and all was great...I am still struggling with BBQ sauces...although I got Sonny's Hot BBQ recipe clone down...cannot tell the difference.

Take care!
PrestonD