Smoked Salmon on the Big Green Egg [PART 2/2]
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- เผยแพร่เมื่อ 21 ต.ค. 2024
- To watch the condensed and combined versions of parts 1 & 2 head over here: • Smoked Salmon w/ Cream...
One smoke that is always worth the wait. This is the most delectable, melt-in-your-mouth salmon you will ever have... all cooked on the Big Green Egg.
Accessories used in this recipe:
Stump Chunks 100% Natural Wood Fire Starters - outdoorhome.co...
Dizzy Pig RAGING RIVER - outdoorhome.co...
Disposable Cutting Board 24" x 18" - outdoorhome.co...
Pro-Series Knife Set - outdoorhome.co...
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![Smoked Salmon on the Big Green Egg [PART 1/2]](http://i.ytimg.com/vi/2KXXJDmg3bA/mqdefault.jpg)
![Smoked Salmon on the Big Green Egg [PART 1/2]](/img/tr.png)
Very cool. Thanks
Glad you liked it! Thanks for watching!!!
I just tried this method. First time on my new egg. I had the temp at 250 prior to putting on the direct heat plate setter. The temp dropped to 200 once I put this one. Should I be targeting 250 prior to the place setter, or bump up the airflow after putting on the place setter to get from 200 back to 250?
Hey @jasonwright4462 - The best practice is to get your EGG set at your desired temp (250°F) and then add the convEGGtor. The EGG's thermometer will drop in temp, but that's because of the "cold" convEGGtor being added to the mix. You already set your top and bottom vents for 250°, so be patient and don't adjust anything as the convEGGtor heats up and your EGG comes back up to your desired cooking temperature.
Thanks for watching!!!
Where do you live? Are you still quarantined with covid?
Not anymore. This video was originally recorded in April 2020. Thanks for watching!!!
I didn't see you add any salt. Are you using the original seasoning?
We asked Kenny and he says that he didn't add salt to the fish because there is salt in the kaper-dill sauce. Thanks for watching!!!