Decided at last minute to do a salmon for dinner. Washed and dried, then placed on a wire rack and seasoned with Kinders SPG and Grill Mates smokehouse maple. Set the temp for 200 for 1 hour and added a smoke tube at the start as well for extra Smokey flavor. After 45 minutes the fish was at 109, and I bumped it up to 225 and then drizzled Mikes hot honey (infused with chiles). Checked temps every 15 min, and re-drizzled. After 40 minutes the temp was 135 and I pulled it off. The salmon was juicy and perfectly cooked with great flavor!
by Upstairs_Fold_4851
6 Comments
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used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
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Forgot to mention, this was skin on and I did a quick sear in a pan with bacon up to get the skin super crispy.
Awesome job!
Looks good!
I’m thinking about doing something like this. Have you noticed any residual fishy smell in the smoker? That’s my only concern. I’d like to start doing more fish in there.
First good looking pellet grill salmon I’ve seen