I'm wanting to try to smoke some salmon for the holidays. I'd like to try to keep my smoker, and the salmon, as cool as possible. I've just got a pretty standard oil drum shaped grill. I'm hoping I can just reduce the amount of charcoal and alder wood to about a fistful and have a cooler temperature (150-160?) I'm hoping to get some feedback from those who've tried to smoke salmon.
The end result will hopefully be some creme fresh and some rye bread with smoked salmon on top.
I may need some help with a brine recipe and tips for the smoker. Thanks!
The end result will hopefully be some creme fresh and some rye bread with smoked salmon on top.
I may need some help with a brine recipe and tips for the smoker. Thanks!