Gave this a go last night with a couple minor changes on the salmon. After the brine process I did not wipe or clean the excess off. The only thing left were the bits of dill. Then I transferred to my smoker which started at 150 and slowly rose to 225. I used two applewood chunks. After 1h 45m I transferred the fish to my grill at 350 and put them skin down for about 5 min and then took them off. This was just to crisp up the skin a little bit. The sauce I used the exact mixture as seen on the video. I have to say this was fantastic and easily the best salmon I have smoked. Thanks Backwoods!!!! Keep them coming!
You smoked it too hot, the white stuff is albumin, if you start your temp under 150 and gradually bring it up to 200 or so it eliminates a lot of that. It's fine to eat, just a bit boogery.
I have to just shake my head at the negative comments that I see here, music, temps used, 'you did everything wrong', etc.....everybody needs to lighten up, we're smokin' for chrissakes! I found this TH-cam recipe months ago when it was nice and sunny here in central MA. I followed the recipe on my WSM 22" and it came out perfect, enjoyed the video and now I just went back to find it again as I plan to smoke one for Christmas brunch. Gonna do it the same way, but think I dry brined it overnight tho - forget as I did not put it in my smoke log book for some reason? It does look like the pan was run w/no water - but one big question I have - where did you get those handles for the center section of your WSM?? Those look awesome and I need them! I like the way they are mounted as well since I need to hump my 22" WSM from the shed to driveway quote a bit. Smoke on!
SO happy to see some body smoking with CHARCOAL and not "set it and forget it" electric. It takes skill to smoke with wood and charcoal, etc. Loved this video
I don't have a large smoker, but after watching your video I did this on my little Smokey Joe Weber. Turned out perfect. Tough part is waiting for it to be ready.
Gonna do one tomorrow. As much as I dislike salmon, I love smoked salmon. Can't wait to try it! Thanks for this brine my brother. The dill is definitely what will make it special!
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"Probably more than anyone can eat right there". Challenge accepted, lol. How do you like that PartyQ? I have a WSM as well, and am able to hold temps pretty well, but always interested in new toys to make things easier.
The party q works great. I have found that it's not really needed since this smoker runs really good on manual controls. But if you want peace of mind and want to sleep while your smoking you meats, I highly recommend it.
You should have a wood chip box that came with your smoker. Follow your smokers manual to add chips to get that smoke. Otherwise, a propane smoker is just an oven, so you might as well do it inside.
Wow, Dad!! I know how to use my smoker. You said for this particular smoked salmon not to use wood. You said you just use charcoal. A propane smoker has no charcoal, thus my question. Sorry if I bothered you.
OK son...No bother. What is charcoal made from? Answer: Partially burned wood. So if you are using charcoal, some wood flavor will come from it. Since propane is liquefied natural gas, you must add wood to get smoke.
Yes. Leave the scales on and don't eat the skin on a smoked salmon. If you scale it, it will still work, but won't be as moist. I trade moisture for skin. Thanks for watching.
...you can de-scale to keep the skin hun. No need to ever cook fish with the scales still on- that's a part of the gutting and cleaning process. Scale that bad boy. #CountryGirlCertified #CoastalPlainsCarolinas
I couldn't hear you because of the music. I don't understand why it is needed - just the voice would be totally sufficient. Do I want to learn how to smoke salmon, or do I want to hear an elevator music? If I need a tune, there are better ways to accomplish that.
Gave this a go last night with a couple minor changes on the salmon. After the brine process I did not wipe or clean the excess off. The only thing left were the bits of dill. Then I transferred to my smoker which started at 150 and slowly rose to 225. I used two applewood chunks. After 1h 45m I transferred the fish to my grill at 350 and put them skin down for about 5 min and then took them off. This was just to crisp up the skin a little bit. The sauce I used the exact mixture as seen on the video. I have to say this was fantastic and easily the best salmon I have smoked. Thanks Backwoods!!!! Keep them coming!
This guy somehow thinks he is too hot for his shirt. There is nothing special about his smoked salmon. He just wanted to make sauce commercials 😢
How much water is in your pan? Also, what are the details on your temperature control??
You smoked it too hot, the white stuff is albumin, if you start your temp under 150 and gradually bring it up to 200 or so it eliminates a lot of that. It's fine to eat, just a bit boogery.
Yea I don't want that white stuff how do I avoid it ??
I have to just shake my head at the negative comments that I see here, music, temps used, 'you did everything wrong', etc.....everybody needs to lighten up, we're smokin' for chrissakes! I found this TH-cam recipe months ago when it was nice and sunny here in central MA. I followed the recipe on my WSM 22" and it came out perfect, enjoyed the video and now I just went back to find it again as I plan to smoke one for Christmas brunch. Gonna do it the same way, but think I dry brined it overnight tho - forget as I did not put it in my smoke log book for some reason? It does look like the pan was run w/no water - but one big question I have - where did you get those handles for the center section of your WSM?? Those look awesome and I need them! I like the way they are mounted as well since I need to hump my 22" WSM from the shed to driveway quote a bit. Smoke on!
The handles were fabricated by me as are used to mount digital thermometers. They work good as handles also.
I'm trying this recipe today...just rinsed off the salmon. Did you put water in your pan? Looks like your running it dry. Thanks!
SO happy to see some body smoking with CHARCOAL and not "set it and forget it" electric. It takes skill to smoke with wood and charcoal, etc. Loved this video
I have a set it and forget it smoker, until 35 minutes in when you have to reload the wood. No glue and wood pellets here😆
I don't have a large smoker, but after watching your video I did this on my little Smokey Joe Weber. Turned out perfect. Tough part is waiting for it to be ready.
We did a video on smoking a whole pork butt on the Weber Smokey Joe a few years back. Check it out on out channel page.
Gonna do one tomorrow. As much as I dislike salmon, I love smoked salmon. Can't wait to try it! Thanks for this brine my brother. The dill is definitely what will make it special!
Definitely going to try this
Made tonight just the way you said. Awesome!
Just watched your video and just smoked some Salmon and Chicken for Memorial Day 2023
YES Sir, Stubb's charcoal gives great flavor!!
Does the fish leave a smell in the smoker?
Today will be my first attempt to smoke salmon. I hope it turns out as good as yours. Keep smoking!
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SHOUTOUT FROM BC!
NO! I don't like want ya are doing cuz your always making me hungry Dangit! ;) Another nice one. Thanks for sharing.
Thanks for your support.
Use glass or plastic bowls or trays to brine your fish on!!
Thanks for the tip. Reactivity eliminated.
Yummy!!! ❣️😋😁👊
Spot on and delicious. This was my first fish on the WSM but will surely not be my last.
I love mine. Had it for 3 years now. Thanks for watching.
It was awesome thanks honey!
Is this the same white sauce as restaurants use? I've been looking for that lol Looks Great!! I'm gonna try it!
Most restaurants now use stuff out of a jar. This is my recipe. Thanks for watching.
Drooling!!!
Do I need to send you a bib?
BWG tee-shirts are being made right now. They will be ready in about 2 weeks.
Awesome. The smoked peppers should be to you before then.
Keta salmom is chum salmon
Where’s the seasoning after you rinsed it?
Temp is too hot also, because of the white stuff
I guess I should have watched YOUR video first. This salmon was perfect.
Backwoods Gourmet Channel indubitably
i’m giving her a go today! wish me luck
Pretty hard to mess it up if you follow this method.
they’re on.
it was so good the other day. I made it again tonight. best advice you gave don’t add smoke chips.
"Probably more than anyone can eat right there". Challenge accepted, lol. How do you like that PartyQ? I have a WSM as well, and am able to hold temps pretty well, but always interested in new toys to make things easier.
The party q works great. I have found that it's not really needed since this smoker runs really good on manual controls. But if you want peace of mind and want to sleep while your smoking you meats, I highly recommend it.
That white stuff that comes out when cooking means you cooked it at too high of a temperature..
It looks great and I'm gonna try it, but I have a propane smoker so how do I smoke without charcoal?
You should have a wood chip box that came with your smoker. Follow your smokers manual to add chips to get that smoke. Otherwise, a propane smoker is just an oven, so you might as well do it inside.
Wow, Dad!! I know how to use my smoker. You said for this particular smoked salmon not to use wood. You said you just use charcoal. A propane smoker has no charcoal, thus my question. Sorry if I bothered you.
OK son...No bother. What is charcoal made from? Answer: Partially burned wood. So if you are using charcoal, some wood flavor will come from it. Since propane is liquefied natural gas, you must add wood to get smoke.
Should have let it sit out to dry for atleast 1 hour to form the pellicle.
did you really mean leave the scales on? so you don't eat the skin?
Yes. Leave the scales on and don't eat the skin on a smoked salmon. If you scale it, it will still work, but won't be as moist. I trade moisture for skin. Thanks for watching.
What if i don't have time to brine it?
You would just have grilled/baked salmon. Thanks for watching.
Decent. :)
less music...
wild caught? that would include: hatchery, gill net, seine... so anything but fa;rm salmon? Why don't you say that?
IMHO 230 is to hot.
This recipe is for fresh smoked salmon meant to be consumed right away.
Yes I understand that.
...you can de-scale to keep the skin hun. No need to ever cook fish with the scales still on- that's a part of the gutting and cleaning process. Scale that bad boy. #CountryGirlCertified #CoastalPlainsCarolinas
No need to scale salmon for smoking I do hundreds of pounds a year but type of salmon makes a big difference in flavor and quality
Great video thanks, but why have you got that b....y music behind it. It drowns out what you're saying.
If your watching on mobile and you have your music emphasis on,YOUR devise amplifies the music, This video is perfect on other devices.
Whale......You did just about everything wrong from aluminum tray to sagging uncured fillet. Butt....Got a nice poolside smoker.
Why don't you leave me a link to YOUR video wher YOU do everthing RIGHT.
no no no....toooo hot.....
I couldn't hear you because of the music. I don't understand why it is needed - just the voice would be totally sufficient. Do I want to learn how to smoke salmon, or do I want to hear an elevator music? If I need a tune, there are better ways to accomplish that.
You have the background music too loud. It is supposed to be background music not accompany music. You are speaking not singing!
Your device settings are probably set to music emphasis. No control of that. We set all of our music levels with studio headphones to proper levels.