DeerMadness
Long Time Member
- Messages
- 5,421
I grabbed a Copper River Sockeye at Winco yesterday. I haven't used the Charcoal BBQ in a couple years so decided to do that today. I put some Apple Chunks in water first, and then started the briquettes process. The Salmon was put on Aluminum Foil and then sprinkled with Blackened seasoning but only lightly.
Once I got 300° in the smoker I placed the apple chunks on the coals and placed the filet, closed the lid and waited 20 minutes.
The smoker stayed at a consistent 300° which is the perfect temp. If you heat Salmon at a higher heat it cooks the oil out and makes dry filets.
This really was the best I have ever eaten.
Once I got 300° in the smoker I placed the apple chunks on the coals and placed the filet, closed the lid and waited 20 minutes.
The smoker stayed at a consistent 300° which is the perfect temp. If you heat Salmon at a higher heat it cooks the oil out and makes dry filets.
This really was the best I have ever eaten.
