Smoked salmon on my Weber kettle. Brined with kosher salt and brown sugar, smoked at 175 degrees using a charcoal snake and applewood chips, glazed with maple syrup. Total of about 6 hours on the grill.
by OkieBobbie
3 Comments
Old_March_9074
Looks great!
neogeo828
I need to try this. About what temp was the salmon when it was done?
PM_me_ur_launch_code
What was your vent situation like to keep it at 175?
3 Comments
Looks great!
I need to try this. About what temp was the salmon when it was done?
What was your vent situation like to keep it at 175?