I’ve done my fair share of salmon on the OTP, but this time I was trying something different. I wanted to do some warm smoked salmon, since I had a nice group of friends coming over tonight. It was one side of salmon with the skin still on, so I could play around with it nicely.
First I did was to salten it. There are 2 ways of brining, wet and dry, and I choose the wet one. I took 10 liters of water and added 1 kg of salt to it. (ratio is 100 grams per liter of water).
now, keep stirring until all the salt is dissolved and absorbed by the water. Doesn’t takt that long, just be patient. Took me about 5 minutes.
Added the whole salmon and let it in there for about 60-90 minutes.
After that, I removed the salmon from the brine and let it dry out in the fridge for at least 24 hours.
Now, for the smoking, I had to play around a little. I couldn’t get the temperature in my smoker under 85 degrees, so I had to go with that. (Celcius, not Fahrenheit).
Once in the temperature, I cut the salmon in 2 parts and placed them on the grill on smoking planks (although they absolutely didn’t burn, what was the idea). I used the planks to make sure I could remove the salmon from the grill rack, and not have it stuck to it at the end of the smoke.
I applied whiskey barrel wood, but I guess all wood would be good. Just choose your own personal preference.
I continued to measure the core temperature and maintaining the lowest temperature possible in the WSM and kept adding hands of whiskey wood to it, to keep the smoke levels going, especially in the beginning.
After about 1 – 1,5 hour, temperature hit a 45 degrees celcius mark and I decided it was time to have a go at it.
Now, just put it on the table, add some forks and a bowl of fresh warm bread and let them have a go at it. It was delicious!