Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
Topic: Smoke-cooking salmon on a Brinkman smoker . . . . From: Hanspeter,
Subject: Re: Salmon
We need advise for smoking salmon... what brine to use, how long, temperatures, best type of wood to use. Any information would be greatly appreciated.
I am assuming that you have read "According to Smoky" and understand the difference in "Smoking" and "Grilling" according to Smoky. Therefore, I conclude that you want to "Hot Smoke" rather than "Cold Smoke" - especially since you are going to do it on a Brinkman.
Hot Smoking Salmon
Fillet out 8-10 lbs of salmon into 1/2-3/4" thick fillets. Prepare a brine solution of 2 cups pickling or kosher salt to 1 gal of water @ 60°F. Soak fillets for 30 minutes, remove and rinse thoroughly.
In a second brine with 2 cups salt and 1 cup brown sugar to 1 gal. water at a maximum of 60°F., immerse fillets for 1 hour. Remove, rinse and hang in a cool, dry place until a shiny film forms. (Using an electric fan speeds the process.) Seasonings in the brine - garlic, onion, lemon/lime, pickling spices are optional.
Heat the grill to 170-180°F and add green wood (alder, apple, pear, white oak) to the coals. Place fillets on the grill and maintain temperature for about 8 hours.
Hot Smoked Salmon may be eaten at once, refrigerated or frozen.