The first time I ever saw anyone put the cure on separate, sugar then salt. Sure looks like it works great. I 've never been to Norwegia but you do salmon right! That looks really good. And that is great music!
Well the idea with sugar first is that the salt sticks better to the fish.. And seriously less amount of salt.. Thanks for watching and commenting Ineluctable Smith! Merry Christmas to you and your family. Cheers
I am currently sitting with half a kilo in the fridge, I used 2 to 1 brown sugar to kosher salt (also a little Began Style White Ale seasonings). I was not sure whether or not to cold or hot smoke, but after watching your video, I am going to cold smoke over some white oak and a little apple wood. I hope it turns out as nice as yours did. Mike.
Hi Elton. I've seen your video a while ago and I've always been wanting to do that. Finally got a chance to do it. Cured my Salmon side yesterday and right now it's in the Weber. Wish me luck!
Well it does generate quite a bit of heat so it was difficult to keep the temperature below 90F even with ice. I pulled the larger end after 2 1/2 hours and left the smaller end in for a full 4 hours. It tastes wonderful but is partially cooked. I think next time I would go for a 3 day cure like gravlachs then smoke for 1 hour. The main problem is it is getting hot again in southern Florida.
Elton, I still have it smoking for another hour then it's time to get it out of smoker. It has a proper amount of smoke on it, I used 50/50 of mesquite/oak, plus very small amount of pecan wood. My wife, dog, cat, and I all liked a sample from the smoker. I did not soak the fillet, I only rinsed it - not long enough, it was a little salty. I will know better next time. Cheers, Mike.
Hi Elton I wanted to add the larger end was very nice not as translucent as your but still the best I've ever eaten. Since the small end was somewhat cooked I threw it back on the gas grill with some dill and butter. It was actually really delicious much like smoked white fish from the store. We ate some and made a wonderful smoked fish dip out of it!!!! YUM YUM can't wait to watch the rest of your videos. Takk og hilsen fra Florida
Hi Elton, can you use wood pellets as your fuel source on the Weber cold smoke generator besides wood dust? It's not easy for me get wood dust. I can get wood pellets which I use for hot smoking.
I have no experience using pellets in the weber coldsmoke generator. Try load pellets into the coldsmoke generator and give it a testrun. Thanks for stopping by and asking.. Great question btw. Cheers!
That tube generates alot more smoke than the coldsmokegenerator running on sawdust. So my guess would be yes.. I am gonna do a comparison to see. Thanks for commentng fatmoeller! Cheers!
hey i tried to make some salmon in my bbq and it came out very dry and it would fall apart, i could not cut it... what do you think the problem was? thanks in advance
Elton's BBQ-pit thank you for the fast answer:) could there have been too much salt maybe in my recipe because i covered the fish with a half cup of salt and 1 cup sugar
How large was the salmon you were using? In this recepie i used 2tbs salt and one tbs sugar to 1 kg (2.2lbs) salmon so you might have used a bit too much salt... but if you check my first coldsmoked salmon recepie i used 1/2 a cup of salt and the same amount brown sugar.. How long did you cure it?
So the first time you cold smoked you used quite a bit more sugar (brown) and salt. Did you find it to be too sweet or salty? Is that why you cut down the amount of each for this smoking? Thanks.
I's not called weber V2 it's called weber coldsmokegenerator.. But i know there are similar products on ebay or Amazon I found a European site; www.thebarbecuestore.es/Weber-Cold-Smoker
The salmon turned out beautifully! I really like that smoke generator you are using. It looks very well built!
That coldsmoke generator works really well.. And the salmon was excellent.
Thanks for stopping by!
Cheers
The first time I ever saw anyone put the cure on separate, sugar then salt. Sure looks like it works great. I 've never been to Norwegia but you do salmon right! That looks really good. And that is great music!
Well the idea with sugar first is that the salt sticks better to the fish.. And seriously less amount of salt..
Thanks for watching and commenting Ineluctable Smith!
Merry Christmas to you and your family.
Cheers
that is some good looking salmon. I'll take that with some cream cheese and a bagel
Thanks Lyle.. This salmon is far better than store bought..
Cheers brother!
Nice job on this video, gonna give it a try this fall. Love the background music too!
Thanks Steve.. Glad you liked this..
Cheers!
I am currently sitting with half a kilo in the fridge, I used 2 to 1 brown sugar to kosher salt (also a little Began Style White Ale seasonings). I was not sure whether or not to cold or hot smoke, but after watching your video, I am going to cold smoke over some white oak and a little apple wood. I hope it turns out as nice as yours did. Mike.
MIke that sounds like a good plan!
I really hope it turns out well and you get a good result. Please tell me how it went..
Cheers from Norway!
Hi Elton. I've seen your video a while ago and I've always been wanting to do that. Finally got a chance to do it. Cured my Salmon side yesterday and right now it's in the Weber. Wish me luck!
Abdul Alkurdi
I really hope that this will be a sucsess. Please comment on your result.
Cheers Abdul
Well it does generate quite a bit of heat so it was difficult to keep the temperature below 90F even with ice. I pulled the larger end after 2 1/2 hours and left the smaller end in for a full 4 hours. It tastes wonderful but is partially cooked. I think next time I would go for a 3 day cure like gravlachs then smoke for 1 hour. The main problem is it is getting hot again in southern Florida.
Elton, I still have it smoking for another hour then it's time to get it out of smoker. It has a proper amount of smoke on it, I used 50/50 of mesquite/oak, plus very small amount of pecan wood. My wife, dog, cat, and I all liked a sample from the smoker. I did not soak the fillet, I only rinsed it - not long enough, it was a little salty. I will know better next time. Cheers, Mike.
Thanks for the report! Well a smokin process is a learning process.. Experience and adjust to perfection.
Thanks Elton, I was wondering how you brine the salmon just like gravlachs awesome heading to the fish market today!!!
It's almost the same process.. Just remember to be careful with hand hygiene when making this salmon.. So you won't get an unpleasant experience.
Looks good my friend! Excellent job explaining the process! Smoke On! \m/
Thanks HMBBQ.. If you are into salmon it's a killer..
Cheers
Love your barbeque buddy!!!
Thanks! Much appriciated!
Hi Elton I wanted to add the larger end was very nice not as translucent as your but still the best I've ever eaten. Since the small end was somewhat cooked I threw it back on the gas grill with some dill and butter. It was actually really delicious much like smoked white fish from the store. We ate some and made a wonderful smoked fish dip out of it!!!! YUM YUM can't wait to watch the rest of your videos.
Takk og hilsen fra Florida
I am glad it turned out good! Hotsmoking Salmon is a good way of doing it.
Cheers brother!
Ohhhh Weeee I want some Salmon right now!!
Thanks Ellen! This salmon was very good.
Cheers!
Hi Elton, can you use wood pellets as your fuel source on the Weber cold smoke generator besides wood dust? It's not easy for me get wood dust. I can get wood pellets which I use for hot smoking.
I have no experience using pellets in the weber coldsmoke generator. Try load pellets into the coldsmoke generator and give it a testrun.
Thanks for stopping by and asking.. Great question btw.
Cheers!
The pellets as far as I know will burn too hot, so it won't be a cold smoke.
Hi Elton do you think the 12" tube which burns about 4 hours would be enough???
That tube generates alot more smoke than the coldsmokegenerator running on sawdust. So my guess would be yes.. I am gonna do a comparison to see.
Thanks for commentng fatmoeller!
Cheers!
Elton's BBQ-pit ....Hi, did you do the comparison? how did it went out?
'WONT YOU BE MY NEIGHBOR?" ( Mr. Rogers) I would love if he lived by me!!!!
I think sawdust is the soluttion..
But i'm glad to hear that the taste was good
Nice video! Liked!
Thanks Dave! Much appreciated
Cheers!
Looks so yummy
Thank you Lilly! This salmon is much better than store bought salmon..
Cheers!
Bra jobbat!
Takker Rustam!
hey i tried to make some salmon in my bbq and it came out very dry and it would fall apart, i could not cut it... what do you think the problem was?
thanks in advance
It sounds like you have used too high temperature.. I coldsmoke my salmon at a temp of max 20-30 c/68-86 F
Elton's BBQ-pit thank you for the fast answer:) could there have been too much salt maybe in my recipe because i covered the fish with a half cup of salt and 1 cup sugar
How large was the salmon you were using? In this recepie i used 2tbs salt and one tbs sugar to 1 kg (2.2lbs) salmon so you might have used a bit too much salt... but if you check my first coldsmoked salmon recepie i used 1/2 a cup of salt and the same amount brown sugar.. How long did you cure it?
Elton's BBQ-pit it was 0.5kg i probably used waaay too much salt and my bbq was obviously too hot and i cured it for aprox 9 hours
I thing 1 tbs salt/sugar would be enough.. :-)
Gøy å se at du har en gammel Genesis :-D Jeg har en gammel Spirit som er restaurert :-D
Ja, Genesisen holder koken den.. Har tålt hard bruk siden 2008..
Må bytte brennere på den nå..
Got it smoking now I will let you know how it turns out!!
Look forward to hear about the result!
So the first time you cold smoked you used quite a bit more sugar (brown) and salt. Did you find it to be too sweet or salty? Is that why you cut down the amount of each for this smoking? Thanks.
HI ELTON WHERE DID YOU BUY THE WEBER V2
I bought the coldsmoke generator at a local weber retailer here in Norway..
I've been told that it's not available in US
NO WONDER I COULD NOT FIND IT.I REALLY WANT ONE OF THOSE.
•Laksefileter: 1-2 døgn i salt/sukker (5:1), skylle godt i kaldt vann, tørke på luftig sted i 3-4 døgn, kaldrøykes i 3-4 timer.
Den høres bra ut Tor-L!
DO YOU KNOW THE NAME OF THE COMPANY MAYBE THEY WILL SHIP ME ONE.
I's not called weber V2 it's called weber coldsmokegenerator.. But i know there are similar products on ebay or Amazon
I found a European site; www.thebarbecuestore.es/Weber-Cold-Smoker
Thank you again
May I add you as a featured/related channel?
Yes you can.. Thanks Steen!
NO bro salt should be one part salt and 2 parts sugar or 50/50 for some. otherwise you are doing well. I have made my fuck ups
I do agree with the salt/sugar ratio..
Learning by burning..lol
Thanks for your comment John!
hey dear..nice video..u r doing perfect like a pro..really enjoyed watching dis..let's support each other frnd..i subbd urs..gd luck
Thanks.. Much appreciated!
Cheers