Hot smoked salmon

I’ve always wanted to dial-in hot smoked salmon and have really nailed it for my taste. This was with sockeye, probably my favorite fish to smoke here in the Pacific NW.

Here’s my method:

Dry brined the fish, 3 part dark brown sugar, 1 part kosher salt

Mixed and coated by hand.

Layered skin to skin and meat to meat in a plastic, food safe container.

Brined 10 hours

Rinsed off and laid out on a rack with fan blowing on the counter for at least 4 hours for pellicle to form.

Smoked at 150° for 3-4 hours until internal temp hits 140° to 150°. Brushed with a little pure maple syrup at the end while still warm.

To keep the temp that low, it’s all about the Egg Genius. I was regretting the purchase of that thing because I don’t think it’s necessary for most cooks and have wondered if it negatively impacts my cooks by pushing more airflow and reducing moisture in the BGE. But this application completely changed my mind because I don’t think I could keep the fire at such a low temp otherwise.

I’d love to know how others smoke fish with their BGE.