Loadin' Up the WSM Today...

[Bruce B]

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....

 

[LarryWolfe]

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!

 

[Spice1]

Did 4 butts 6 racks-o-ribs 1 brisket and 5# of jerky on Saturday.

We are ready for the Comp Year to start!!

 

[Nick Prochilo]

Way to go Bruce....I always have trouble doing fish, dry then soggy, I'll get it right one of these days.

 

[Bruce B]

Here's some early prep and WSM photo's.

I'll add the finished product here later on.

http://community.webshots.com/album/546648085NhJtSV

 

[Pigs On The Wing BBQ]

Great pics, Thats the best use if a ironing board I ever have seen. :grin:

 

[Bill The Grill Guy]

Is that a diet Pepsi in that picture? Its after 12 and your smoking, DRINK BEER!

 

[Bruce B]

Great pics, Thats the best use if a ironing board I ever have seen. :grin:

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. :grin: :grin:

 

[LarryWolfe]

Looking good Bruce, looking good!

 

[Pigs On The Wing BBQ]

Opps my mistake, After closer inspection (with my glasses on) Or it might be I need a adult beverage.

 

[Nick Prochilo]

Bruce, what temp do you keep the wsm at and what the heck are all the other termometers for?

 

[Bruce B]

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.

 

[Guest]

Pics look great, Bruce! Especially the full sized where you broke one open!! =P~

 

[Finney]

Looks damn good Brucie boy. :!:

 

[john pen]

Looks good..I gotta believe that if packaged properly, a sample of that could be sent to all of us !