I've been reading more about how to smoke salmon and I'm coming across a term that I don't quite understand. I hear people saying that they use 2 to 3 pans of chips to smoke the fish.
Here's what I have in my head:
They use a steel pie pan and possibly cover it with aluminum foil and poke a few holes in it. They have to light one side, or maybe the center of the chips. Maybe one piece of lit charcoal in the center? This process is repeated every 2ish hours? Does anyone have any experience with this?
I'm settled on a dry brine for the salmon. I'll use 1 part salt, 1/2 part brown sugar, some crushed black pepper, and possibly grind up some bay leaves. I'll brine for about 45 minutes, wash the salmon off and pat it dry with paper towels. I'll let the fillet sit out in the open, or maybe the fridge for at least a few hours to develop a layer on top. I'll attempt to cold smoke the salmon with either apple wood or alder wood for about 6 hours. I'll take Scoobie snacks every 2 or so hours to 'test' progress. It should be fun!
Thanks for any advice.
Here's what I have in my head:
They use a steel pie pan and possibly cover it with aluminum foil and poke a few holes in it. They have to light one side, or maybe the center of the chips. Maybe one piece of lit charcoal in the center? This process is repeated every 2ish hours? Does anyone have any experience with this?
I'm settled on a dry brine for the salmon. I'll use 1 part salt, 1/2 part brown sugar, some crushed black pepper, and possibly grind up some bay leaves. I'll brine for about 45 minutes, wash the salmon off and pat it dry with paper towels. I'll let the fillet sit out in the open, or maybe the fridge for at least a few hours to develop a layer on top. I'll attempt to cold smoke the salmon with either apple wood or alder wood for about 6 hours. I'll take Scoobie snacks every 2 or so hours to 'test' progress. It should be fun!
Thanks for any advice.