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Old 10-30-2006, 12:04 PM   #1
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Advice please!!

Ok I'm planning on smoking a chicken, a fatty stuffed with cheese, and an Alaskan pink salmon. It's a whole salmon and weighs about 10 lbs. I have rub to use on the chicken and the fatty (Wolfe rub and some Famous Dave Chicken spices). I am thinking of brining the chicken in some apple cider I bought today.

My questions are how long should I expect it to take if I keep the smoker around 200 degrees? Never having smoked salmon before, I am completely clueless on what to do with it!!

Any helpful advice appreciated!!!

Thanks!
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Old 10-30-2006, 01:45 PM   #2
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I was thinking the Wolfe rub would work well for the salmon. I'll ask Les to help me out with filleting it before I cook it. Right now it's frozen solid!
I'm not sure which day I'm going to cook. I'm thinking Wednesday is looking like my best weather day this week. Today would have been great but I didn't have everything here! lol

Thank you Brian!
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Old 10-30-2006, 02:03 PM   #3
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Allie, the big thing is to watch the temp of the salmon. I have only done the one but someone kept telling me to watch the temps. I used my wire therm in it and got it up to 145* internal. Took it off and let it rest. Took around 30-45 min if I remember. Hope this helps.
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Old 10-30-2006, 02:12 PM   #4
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Allie, try THISrecipe, you will be very happy you did. I've used it several time and the fish turn out fantastic! I omitted the savory and dill, however I added lots of fresh cracked pepper and more brown sugar to the top of the filets.
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Old 10-30-2006, 02:30 PM   #5
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My advice would be to grill it over a wood fire (but no one ever listens to me when I say that ). Sprinkle with Old Bay and Paul P's Seafood Magic (about 1/2 & 1/2) then sauce with a 1/2 & 1/2 combo of SBR's and honey. It's great.
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Old 10-30-2006, 02:45 PM   #6
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That does sound good Chris and I'd do it but for one thing.........I only go grocery shopping once a week and that was today! lol I don't have the Old Bay and have never heard of Paul P's Seafood Magic. I did look at Old Bay in the store and debated getting it. lol I do have some SBR but no honey. I forgot to pick up some more honey since I wasn't really expecting to need it this week, it wasn't on my list. I probably wouldn't have gotten the salmon but it was only $1!! lol They are discontinuing it so I got a great deal.

Larry, that looks great! I don't have the savory (not even certain what it is) so will omit that. I don't have cracked pepper either but can substitute regular black pepper. I know it's not as strong but maybe it'll work?
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Old 10-30-2006, 03:08 PM   #7
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Allie, this is all you will need for the salmon. It has never failed me yet!

http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u
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Old 10-30-2006, 03:50 PM   #8
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Thank you Nick! That's pretty much the same thing Larry posted, just without all the added details.

Thank all of you very much!!!!
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Old 10-30-2006, 03:55 PM   #9
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Quote:
Originally Posted by Nick Prochilo
Allie, this is all you will need for the salmon. It has never failed me yet!

http://www.getphpbb.com/phpbb/viewtopic ... orum=bbq4u
Thanks Nick, I appreciate that.
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Old 10-30-2006, 06:07 PM   #10
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allie

All of the brines will work. The important thing, as the others have said, is that you must filet the fish. Then smoke the two separate filets skin side down the whole time--no flipping.

Griff
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