Anyone have any experience smoking salmon on a big green egg or other ceramic cooker? Been searching around and there are so many different brines and methods. Anyone here have a favorite?
Arctic Ag said:
Note: the following is what I do to smoke fish to preserve them for the year by smoking them. The meat, when done, is tasty. I like it in salmon dips, salads, and as a replacement for tuna. It isn't necessary to do all the brining and drying if you're just wanting to eat salmon with a smoky flavor for dinner.
I use the following to smoke 50-75 lbs of kings, reds, and/or silvers each summer. Ratios of spices change, but the salt and sugar ratio should stay the same. Add flavors you like, don't smoke too hot or too long and you'll be fine.
Dry- 50/50 salt/brown sugar , but add in some garlic powder, pepper, crushed red pepper, and some magic. Before you apply the rub, make cuts in the meat like a checkerboard (but not through the skin) to make more available surface area for the rub to contact. Set it in the fridge for 12 hours minimum (more can be done if desired). After you pull it out, wash the spices off and pat dry, set on rack (or hang) to dry. Smoke low and slow (not TX brisket low...lower, like ~150) for 8-12 hours until done. Check on it regularly to avoid drying it out like jerky, unless you are making dog treats
Wet- big tub with cool water, salt, brown sugar, other spices, soy sauce, and teriyaki (all to taste). Let soak for 12 hours minimum, and then follow same steps as above.
You can cold smoke as well, but that requires a different setup at a much lower temperature. Hanging the fish in a well seasoned smoker for a while might impart some flavor.
Smoke times and temps will vary depending on your location and smoker. The goal is to have a warm enough fire to produce lots of smoke without a ton of heat. Don't use pecan, mesquite, or hickory to smoke salmon! I've tried it, and while those woods work well for BBQ, not so much a good idea on fish. Alder and cherry are my preferred woods, but other fruit woods work as well. The flavors aren't as harsh and overpowering