Loadin' Up the WSM Today... - BBQ Central

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Old 01-23-2006, 10:46 AM   #1
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Loadin' Up the WSM Today...

with 8lbs of salmon. Brined it for 3 hours then rinsed and patted dry. Let sit on racks until pellicle formed then brushing with maple syrup and using Hi-Mountain Salmon Seasoning.

Should be on the smoker no later than 12:30pm.

Don't worry, pics to follow.... :biggrin:
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Old 01-23-2006, 10:51 AM   #2
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Can't wait to see the pic's Bruce! I haven't done salmon in a while, I'm sure after seeing yours I'll be doing it soon!
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Old 01-23-2006, 12:05 PM   #3
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Did 4 butts 6 racks-o-ribs 1 brisket and 5# of jerky on Saturday.

We are ready for the Comp Year to start!!
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Old 01-23-2006, 12:14 PM   #4
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Way to go Bruce....I always have trouble doing fish, dry then soggy, I'll get it right one of these days.
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Old 01-23-2006, 01:41 PM   #5
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Here's some early prep and WSM photo's.

I'll add the finished product here later on.

http://community.webshots.com/album/546648085NhJtSV
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Old 01-23-2006, 01:45 PM   #6
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Great pics, Thats the best use if a ironing board I ever have seen.
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Old 01-23-2006, 01:45 PM   #7
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Is that a diet Pepsi in that picture? Its after 12 and your smoking, DRINK BEER!
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Old 01-23-2006, 01:48 PM   #8
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Quote:
Originally Posted by Pigs On The Wing BBQ
Great pics, Thats the best use if a ironing board I ever have seen.
Hey Pigs, I don't know where you see an ironing board at. If you're talking about that small table next to the smoker, that's a small Lifetime table from Sam's Club that I use to put stuff on.

I suppose you could iron on it though.
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Old 01-23-2006, 01:53 PM   #9
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Looking good Bruce, looking good!
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Old 01-23-2006, 01:56 PM   #10
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Opps my mistake, After closer inspection (with my glasses on) Or it might be I need a adult beverage.
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Old 01-23-2006, 02:40 PM   #11
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Bruce, what temp do you keep the wsm at and what the heck are all the other termometers for?
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Old 01-23-2006, 04:08 PM   #12
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All the finished pics are at the link above.

I used 4 small chunks of sugar maple, equivalent to two large fist size chunks. Temps in the WSM were 200-205 at the top grate and 190-198 on the lower grate, with a third grate in between the two. I put the salmon on at 12:35pm and took it off the cooker at 2:45pm, internal temp of the salmon ranged from 144º - 151º.

Nick, the thermometers there monitored the temp at the lid, the temp on the top grate and the bottom grate. That is the Nu-Temp Thermometer and the temps show up on a remote unit in the house.

The salmon was still moist with good smoke flavor with a detectable hint of sweetness to the bark from the maple syrup.
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Old 01-23-2006, 04:23 PM   #13
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Pics look great, Bruce! Especially the full sized where you broke one open!! =P~
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Old 01-23-2006, 07:44 PM   #14
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Looks damn good Brucie boy.
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Old 01-24-2006, 11:28 AM   #15
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Looks good..I gotta believe that if packaged properly, a sample of that could be sent to all of us !
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