Picked up a fillet of each at Costco today.
Prepped...
Smoked...
Smoked decently, no spikes in temp.
I grew up eating cod and this was pretty damn good. Never had it smoked before tonight and will do it again for sure.
The wife dry rubbed both fillets. Some sort of pikes peak rub on the salmon and a lemon pepper/salt/garlic rub on the cod. Smoked for ~55 minutes at 240°F registering on the drum smoker’s thermometer. I used peach wood chips for the smoke.
I’m going to throw that salmon on an everything bagel with cream cheese for breakfast.
If you smoke fish on a charcoal smoker, I recommend going all new fresh charcoal. I reused some from my last smoke and could tell. Next time will be all new.
I was tempted to grab a half dozen lobster tails instead of the fish fillets today. I might do that next weekend.
Sent from my iPhone using Tapatalk
Prepped...
Smoked...
Smoked decently, no spikes in temp.
I grew up eating cod and this was pretty damn good. Never had it smoked before tonight and will do it again for sure.
The wife dry rubbed both fillets. Some sort of pikes peak rub on the salmon and a lemon pepper/salt/garlic rub on the cod. Smoked for ~55 minutes at 240°F registering on the drum smoker’s thermometer. I used peach wood chips for the smoke.
I’m going to throw that salmon on an everything bagel with cream cheese for breakfast.
If you smoke fish on a charcoal smoker, I recommend going all new fresh charcoal. I reused some from my last smoke and could tell. Next time will be all new.
I was tempted to grab a half dozen lobster tails instead of the fish fillets today. I might do that next weekend.
Sent from my iPhone using Tapatalk
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