salmon is one of the most popular food to smoke. It makes a great appetizer at parties and social events and goes great with some capers, cream cheese and a Montreal style bagel!
In case you haven’t seen it, Wade Bradley recorded this short video showing his favourite way to prepare and smoke a salmon.
Check it out and happy smoking!
very interesting post.. im definately coming back for more!
Nice video. Very informative, but didn’t say how long to smoke. (I’m a rookie).
I built some attachments so that I can cold smoke with a Bradley. You need a steel mailbox, some 3″ expanding aluminum dryer duct, and 2 3″ duct flanges. cut 2 3″ holes in the mail box. At least one should be on the end of the mailbox, and at a height to receive the Bradley smoker attachment. One flange goes in the other hole, and one goes in the side of the Bradley food chamber. Connect the 2 flanges with the aluminum duct.
With 6 feet of duct I get no temperature rise in the chamber. To keep the smoke moving in this leaky rig I position a small fan near the smoke vent on the top of the Bradley. This induces draft.
I have found all recipes for cold smoked salmon missing one key step. Season and salt as directed. Definitely let a pellicle form. I like apple wood. Hour or hour and a half is enough. To get the salmon like you get from a specialty store you need to immerse the salmon in olive oil for at least 12 hours.
Thanks for sharing your knowledge. I’ll definitely come back for more. I found your site not only comprehensive, but also helpful. Keep posting!
muchos gracis for the new entry. It is very cool.
I’ve been looking at alot of different good recipes. Cheers.