Smoked my first salmon in the 025 after much hinting by spouse.
I got a slab from Costco, no skin on the back side.
Brined in fridge covered with a mix of 2/3 Kosher Salt and half cup of Brown Sugar.
Washed off thoroughly after four hours. Put in Fridge for four hours uncovered to dry out after patting dry with paper towels. After about six hours, I brushed on one side with Maple Syrup. Smoked to 140 degrees with apple/cedar wood combo.
(Took the tail from the slab of salmon that didn't fit in the glass dish, put it in a separate smaller dish and gave it the same treatment except the brining process included a sprinkling of Paul Prudomme's salmon seasoning)
Without the bottom protective skin, I thought it might dry out too much so I used the insulated shelf with a tray of ice on it in the lower shelf position.
I patted of the finished fish with paper towel.
Surprise! The fish with the Salmon seasoning was preferred by my wife and myself.
We had dinner on toasted bagels with cream cheese, ground pepper and sliced tomato. Knocked us out. Loved it.
That Prudomme seasoning is also excellent flavoring with omelets of all kinds. It is not too spicy like his blacken spices. Just nice and adds great flavor enhancement. After washing off with the brine, the flavor add was subtle.
We like serving the salmon at room temp
Thanks for all the tips.
Next time,
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