https://thebbqbuddha.com/big-green-egg-cold-smoked-salmon/
Just enjoyed some incredible cold smoked salmon in Charleston, OR – and as usual, went into a fugue state of googling for how I could do this at home with my rig.
by Suspicious_Chart_599
https://thebbqbuddha.com/big-green-egg-cold-smoked-salmon/
Just enjoyed some incredible cold smoked salmon in Charleston, OR – and as usual, went into a fugue state of googling for how I could do this at home with my rig.
by Suspicious_Chart_599
2 Comments
I think that you would have to do cold, smoked salmon with a smoke tube, I don’t know that you can keep the egg low enough to not actually cook the salmon. It’s a tricky thing. Haven’t done it myself would love to as I adore, smoked salmon, but I have trouble keeping my egg below 235.
Yes, and it turned out great: leave the fish to cure a few days then wash it off. To smoke, clear the old charcoals from the firebox, put the pellets in the zig-zag pellet tube, then close up and leave it smoking for six-ish hours.
More often I hot smoke salmon with a 24 hour brown sugar and salt cure then run the egg at about 225 with the plate-setter in for indirect heat. Takes less than an hour to cook to temp. This is my most frequent cook on the Egg. It’s not spring until I smoke some salmon and toss it in pasta with peas and a cream-cheese sauce.