There’s settings you can adjust to calibrate the meat probe from within the app. I’m already on my 2nd probe. The first probe was way wacky reading 300-400 degrees at times, some 200 degrees higher than actual temp. My 2nd probe worked ok for a while and now doesn’t seem to register correctly. It either fluctuating between 0 and close to actual temp. Maybe the board in the smoker is bad, although the temp for the smoker itself seems to be pretty spot on.
Thank you, I think I even showed the calibration settings in my GMG app review and forgot 😁. I did here: czcams.com/video/0CdNfn_nIbs/video.html I will have to try making some adjustments to the meat probe.
Nice review! I'm originally from Washington State. I used to fish for Steelhead and Salmon all the time. A Steelhead is a Ocean going Rainbow Trout. Steelhead are born in the Rivers and then they migrate to the Ocean and they spent a few years or so in the Ocean and then they migrate back to the river to spawn and to the exact same spot they were born at. Steelhead is absolutely delicious. I used to smoke Salmon and Steelhead all the time.
I will definitely have to try this recipe with my Traeger I’ve never used a brine for salmon and this looked great thanks for all your vids very informative. Could you do a video about what types of wood is good for different meats not sure you’ve every touched on this thanks
Steelhead are delicious too. It is basically what the rainbow trout looks like in the larger lakes before they head to the rivers in the fall. Very good at blending into their surroundings, especially when they get that beautiful colour in the rivers. Just as delicious at both times of year though.
This is one reason I’d like to get a pellet grill. Making and managing a fire on my Weber Smokey Mountain for a shorter cook like salmon is just a hassle not to mention lots of side dishes etc. Hope the Green Mountain still working strong. I’m looking
I agree with you 100%. I learned bbq on a WSM 10 years ago. Two years ago, I bought a pellet grill because it is so much less of a hassle to set up. I think results are as good as the WSM, and it's a lot more practical for dishes like this one.
I've had better results cooking with Steelhead, so I go with it most of the time over Atlantic. Sockeye is nice, but usually costs quite a bit more. I'd say it's all personal preference, and they're all delicious.
I have a Traeger Pro 22, but I'm thinking about giving it to my son and buying a new pellet smoker for myself. I'm wanting something about the same size. Would you get another Traeger 22, or would you go with the Daniel Boone. I like the WiFi feature. I haven't done much shopping but I think they're about the same price, around $ 700. Your thoughts?
If money wasn't a factor I would recommend the Rec Tec line, like the Bull 😃. Between Green Mountain and Traeger. If the WiFi is only in your price range on the GMG, I would go GMG in your shoes. I feel Traeger is a more study build over time, but that WiFi makes life so much easier 😌. And Traeger is very pricey 💸
@@DGrill thanks for your advice. I love my Traeger but I agree that it seems to be overpriced, but well built. I had several times when I wish I had more room, wish I hope the Daniel Boone might provide. I'm kind of a gadget guy so I think I would enjoy the Wi-Fi. Thanks for your videos and your help.
@@DGrill after shopping and reading the reviews on Rec Tec I think I'm going to get the Bull. About 400 over my planned amount but sounds like it'll be worth it and will be a long-lasting smoker. There's a lot to like about it and still much cheaper than the Traeger Elite . Thanks for the recommendation.
Love your channel. Here is a suggestion that works fantastic for me. I smoke the salmon for 1 hour at 160 on my GMG. Then comes the magic. Sous Vide @ 135 for 1 to 2 hours (longer won't hurt with this method) and its the most amazing salmon I've ever had. Additionally -- for my GMG I have fallen totally in love with the wireless "meater" thermometer. It works by bluetooth and does a graph of the temp over time -- so for cooks like brisket you can see the stall right on the graph. With Meater thermometer I can see the temp from anywhere in the house (or the world via Internet) if I put a phone or ipad just inside the house to monitor the temp and share the bluetooth info via wifi. Meater thermometer is tool I thought I'd like - but I love it. Amazing cooking technology.
That results in an unsafe meat temperature. *iGrill 2 does all that and more* . And it's able to track 4 pieces of meat, or 3 + ambient. You can get an iGrill 2 with my referral code: www.amazon.com/gp/product/B01MG2CNDL/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01MG2CNDL&linkCode=as2&tag=soulfoodcookboon&linkId=eae0ca9fafe0f958b0cca80c9313990d ( _Ambient probe sold separately_ .)
Thanks for the video. Can you tell me what brine mixture you use? Is there any way I can make a healthy brine? I was trying to avoid too much sugar. Any recommendations? Thanks.
I detail the brine more in this earlier video: czcams.com/video/odZcdHEIBYs/video.html But I figure some sugar is cooked off and far less of a glycemic issue than uncooked sugar. I have no alternative recommendation. You should give it a try, I don't think you'll have as many issues with it as you may fear.
D Grill thanks Darnell. I just watched it. I have a Splenda blend called Pyure. Would it be a bad idea to do some of that and less brown sugar or should it just be brown sugar for the whole cup? Thanks
While I use substitutes for some things, for me personally this is not such a circumstance. And therefore I have no recommendation beyond what I have given.
D Grill I got it in your brine right now! I’ll let you know how it comes out tomorrow. Did you ever try smoking it slow and low or does that come out too smoky? I see some folks do 30 minutes while some others do an hour low. Have you experimented? Thanks
Darnell I've noticed you within the last year have a pellet smoker... I bought the Weber Genesis II 4 burner... I ve thought about next year getting a pellet smoker... I just wonder if it is overkill... What is your thoughts?
180 deg temp is way to hot to smoke a salmon! What you will end up with is a bunch of white protein at the top of the salmon. This causes the meat to tense up and you will end up with a tougher and drier meat. Try to smoke it at 150 range. Should take about 3 to 4 hours. I like to take mine off at about 135. Some say 140.
Enjoy yours, I certainly enjoyed mine my way 🙂 And as you see, zero white protein on top 👌🏿 I prefer to cook more than some of you 😋 But do your thing, cause I am going to cook mine well.
Clint Harris I agree with keeping the the temp on the low side. I typically smoke my salmon between 150-175F, but I don’t believe 180F is too high.... much more past that and yes you’re going to get the albumin (white protein) which will result in a drier filet.
I've seen a few other videos where they say the salmon is edible after the brining/curing process. Is this true? If it is true then wouldn't you want to smoke it at the lowest temp possible, for more smoke flavor? I also saw one guy warm up some apricot jelly and brush it on the salmon during the last 15 minutes for a sweet glaze. I'm curious what your thought is on this because I have seen sooo many different recipes where ppl say it is way too salty. I'm not willing to waste all that time and money, just to waste a good piece of salmon! lol
Mr. D it looks like that there are many ways to smoke salmon: I found out that overnight in the bryne gets too salty unless you use 2 teaspoons of Kosher salt per pound of fish. On the smoking part I found out that 120 °F is all you need for cured salmon. Hotter that 120 °F is over cooked. Anyway maybe you know that and you were just making a commercial for the smoker, he-he.
I disagree with your view of the brine. I have used it often without things ever being too salty. Go too long and it may be, but it's never been an issue. I am not saying it has to be done my way, but I am saying my results give a different outcome from what you said.
😂😂😂😂the white stuff that comes out is because the shock from the salmon coming out from the frig and straight in to the grill. Room temperature will prevented the “white stuff”
In my recipe book, they note that the white stuff is the sign it was cooked too much. They advice never to go past medium rare at 130F or it will be too dry.
And don't eat undercooked food. Bacteria is not killed at 130° F. That is _very dangerous_ advice. Get that meat to at least 145° F. for safety's sake. I recommend to 150° it results in great smoke infusion.
Salmon needs to be at least 145F for safety reasons??? LOL, ever heard of sushi? You have to understand the difference between reality and the oficial advice that is given in an American litigation environment.
Im always waiting for one of these videos when the cook finally taste the food they turn around and spit it in the trash and say well folks that taste like $h!t don't try that recipe.. thanks for watching
There’s settings you can adjust to calibrate the meat probe from within the app. I’m already on my 2nd probe. The first probe was way wacky reading 300-400 degrees at times, some 200 degrees higher than actual temp. My 2nd probe worked ok for a while and now doesn’t seem to register correctly. It either fluctuating between 0 and close to actual temp. Maybe the board in the smoker is bad, although the temp for the smoker itself seems to be pretty spot on.
Thank you, I think I even showed the calibration settings in my GMG app review and forgot 😁. I did here:
czcams.com/video/0CdNfn_nIbs/video.html
I will have to try making some adjustments to the meat probe.
Nice review! I'm originally from Washington State. I used to fish for Steelhead and Salmon all the time. A Steelhead is a Ocean going Rainbow Trout. Steelhead are born in the Rivers and then they migrate to the Ocean and they spent a few years or so in the Ocean and then they migrate back to the river to spawn and to the exact same spot they were born at. Steelhead is absolutely delicious. I used to smoke Salmon and Steelhead all the time.
Great job!
I will definitely have to try this recipe with my Traeger I’ve never used a brine for salmon and this looked great thanks for all your vids very informative. Could you do a video about what types of wood is good for different meats not sure you’ve every touched on this thanks
D, you must be a mind reader. I was thinking of trying smoked salmon next. Thanks for posting.
Okay... you convinced me. I got try some smoked Salmon. I am in a location (the Pacific NW) where I can get some great Salmon.
doing my first costco salmon slab tomorrow. Cant wait....Thanks for the info, man!
You're welcome 👍🏿
Steelhead are delicious too. It is basically what the rainbow trout looks like in the larger lakes before they head to the rivers in the fall. Very good at blending into their surroundings, especially when they get that beautiful colour in the rivers. Just as delicious at both times of year though.
I just got my GMG Daneil Boone prime plus wifi, I love you Videos Man
That looks awesome. I’d eat it till I was sick. Nice video, D.
Thank you 👍🏿
Thanks for sharing.
It looks so good my brother good job
Great video thanks for the info.
You're welcome 👍🏿
Outstanding! Would Recommend Wild Caught Salmon. Farm Raised Salmon has Mercury in it. Gods Blessings Great Job!!
This is one reason I’d like to get a pellet grill. Making and managing a fire on my Weber Smokey Mountain for a shorter cook like salmon is just a hassle not to mention lots of side dishes etc. Hope the Green Mountain still working strong. I’m looking
I agree with you 100%. I learned bbq on a WSM 10 years ago. Two years ago, I bought a pellet grill because it is so much less of a hassle to set up. I think results are as good as the WSM, and it's a lot more practical for dishes like this one.
GREAT VIDEO - You might consider turning the mic down while sampling the food
i smoked my salmon to 135. 4 degrees not bad.
Just FYI, steelhead is WONDERFUL smoked. Not quite as oily as Chinook salmon, but most people can not tell the difference.
Nutritionally both are good. There are some differences, but you body appreciates either 👍🏿
Steelhead is a seagoing rainbow trout. very similar to Salmon both in taste and texture.
And both high in nutritional value.
It's a win either way.
🐟😎👍🏿
I've had better results cooking with Steelhead, so I go with it most of the time over Atlantic. Sockeye is nice, but usually costs quite a bit more. I'd say it's all personal preference, and they're all delicious.
Steelhead trout is equally amazing.
Nice, gonna give it a try, thx for the vid
I have a Traeger Pro 22, but I'm thinking about giving it to my son and buying a new pellet smoker for myself. I'm wanting something about the same size. Would you get another Traeger 22, or would you go with the Daniel Boone. I like the WiFi feature. I haven't done much shopping but I think they're about the same price, around $ 700. Your thoughts?
If money wasn't a factor I would recommend the Rec Tec line, like the Bull 😃.
Between Green Mountain and Traeger. If the WiFi is only in your price range on the GMG, I would go GMG in your shoes. I feel Traeger is a more study build over time, but that WiFi makes life so much easier 😌. And Traeger is very pricey 💸
@@DGrill thanks for your advice. I love my Traeger but I agree that it seems to be overpriced, but well built. I had several times when I wish I had more room, wish I hope the Daniel Boone might provide. I'm kind of a gadget guy so I think I would enjoy the Wi-Fi. Thanks for your videos and your help.
You're welcome 👍🏿
@@DGrill after shopping and reading the reviews on Rec Tec I think I'm going to get the Bull. About 400 over my planned amount but sounds like it'll be worth it and will be a long-lasting smoker. There's a lot to like about it and still much cheaper than the Traeger Elite . Thanks for the recommendation.
Love your channel. Here is a suggestion that works fantastic for me. I smoke the salmon for 1 hour at 160 on my GMG. Then comes the magic. Sous Vide @ 135 for 1 to 2 hours (longer won't hurt with this method) and its the most amazing salmon I've ever had. Additionally -- for my GMG I have fallen totally in love with the wireless "meater" thermometer. It works by bluetooth and does a graph of the temp over time -- so for cooks like brisket you can see the stall right on the graph. With Meater thermometer I can see the temp from anywhere in the house (or the world via Internet) if I put a phone or ipad just inside the house to monitor the temp and share the bluetooth info via wifi. Meater thermometer is tool I thought I'd like - but I love it. Amazing cooking technology.
That results in an unsafe meat temperature.
*iGrill 2 does all that and more* . And it's able to track 4 pieces of meat, or 3 + ambient. You can get an iGrill 2 with my referral code:
www.amazon.com/gp/product/B01MG2CNDL/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B01MG2CNDL&linkCode=as2&tag=soulfoodcookboon&linkId=eae0ca9fafe0f958b0cca80c9313990d
( _Ambient probe sold separately_ .)
Thanks for the video. Can you tell me what brine mixture you use? Is there any way I can make a healthy brine? I was trying to avoid too much sugar. Any recommendations? Thanks.
I detail the brine more in this earlier video:
czcams.com/video/odZcdHEIBYs/video.html
But I figure some sugar is cooked off and far less of a glycemic issue than uncooked sugar. I have no alternative recommendation. You should give it a try, I don't think you'll have as many issues with it as you may fear.
D Grill thanks Darnell. I just watched it. I have a Splenda blend called Pyure. Would it be a bad idea to do some of that and less brown sugar or should it just be brown sugar for the whole cup? Thanks
While I use substitutes for some things, for me personally this is not such a circumstance. And therefore I have no recommendation beyond what I have given.
D Grill ok. I’ll play it safe and do the brown sugar straight
D Grill I got it in your brine right now! I’ll let you know how it comes out tomorrow. Did you ever try smoking it slow and low or does that come out too smoky? I see some folks do 30 minutes while some others do an hour low. Have you experimented? Thanks
Did you have to mist it throughout the cook at all? Or just monitor the temperature and leave it to smoke continuous?
Only what you see ever happened. If I don't say it, it didn't happen 🙂
Having grown up in the pac nw, I'd take steel head over Atlantic farm salmon any day. better fish, better for you...
Same, all of this
Darnell I've noticed you within the last year have a pellet smoker... I bought the Weber Genesis II 4 burner... I ve thought about next year getting a pellet smoker... I just wonder if it is overkill... What is your thoughts?
You can see my take here:
czcams.com/video/sziTtEIBT1I/video.html
180 deg temp is way to hot to smoke a salmon! What you will end up with is a bunch of white protein at the top of the salmon. This causes the meat to tense up and you will end up with a tougher and drier meat. Try to smoke it at 150 range. Should take about 3 to 4 hours. I like to take mine off at about 135. Some say 140.
Enjoy yours, I certainly enjoyed mine my way 🙂
And as you see, zero white protein on top 👌🏿
I prefer to cook more than some of you 😋
But do your thing, cause I am going to cook mine well.
Clint Harris I agree with keeping the the temp on the low side. I typically smoke my salmon between 150-175F, but I don’t believe 180F is too high.... much more past that and yes you’re going to get the albumin (white protein) which will result in a drier filet.
D Grill looks great! I love smoking salmon, and typically glaze mine with some honey. Keep up the good work!
I've seen a few other videos where they say the salmon is edible after the brining/curing process. Is this true? If it is true then wouldn't you want to smoke it at the lowest temp possible, for more smoke flavor? I also saw one guy warm up some apricot jelly and brush it on the salmon during the last 15 minutes for a sweet glaze. I'm curious what your thought is on this because I have seen sooo many different recipes where ppl say it is way too salty. I'm not willing to waste all that time and money, just to waste a good piece of salmon! lol
Mr. D it looks like that there are many ways to smoke salmon: I found out that overnight in the bryne gets too salty unless you use 2 teaspoons of Kosher salt per pound of fish.
On the smoking part I found out that 120 °F is all you need for cured salmon. Hotter that 120 °F is over cooked.
Anyway maybe you know that and you were just making a commercial for the smoker, he-he.
Watch more of my videos. I prefer my meats well cooked 🔥🐟🔥👍🏿
I disagree with your view of the brine. I have used it often without things ever being too salty. Go too long and it may be, but it's never been an issue. I am not saying it has to be done my way, but I am saying my results give a different outcome from what you said.
😂😂😂😂the white stuff that comes out is because the shock from the salmon coming out from the frig and straight in to the grill. Room temperature will prevented the “white stuff”
www.delish.com/food-news/news/a52904/white-stuff-cooked-salmon-albumin/
In my recipe book, they note that the white stuff is the sign it was cooked too much. They advice never to go past medium rare at 130F or it will be too dry.
That's not correct. It is as I explained.
And don't eat undercooked food. Bacteria is not killed at 130° F. That is _very dangerous_ advice. Get that meat to at least 145° F. for safety's sake. I recommend to 150° it results in great smoke infusion.
Salmon needs to be at least 145F for safety reasons??? LOL, ever heard of sushi? You have to understand the difference between reality and the oficial advice that is given in an American litigation environment.
And Japan has high rates of stomach cancer. Parasites are real.
Steelhead a mature trout? Never heard that one.
Steelhead is a trout.
A form of coastal rainbow trout to be exact.
Yep. It’s a type of trout not an age of rainbow trout. You should know what you are talking about before opening one’s mouth.
I am sure all words you speak are perfection. I am honored to receive a comment from the 2nd perfect man to grace the face of the earth. 😏
@@DGrill Wow. I've never been compared to Jesus before. Is your ego that fragile?
What kind of tractors are used on a salmon farm?
I wanna hear this guy say, "Are you in good hands?" just once LOL.
czcams.com/video/7i_Y5lewEKY/video.html
Im always waiting for one of these videos when the cook finally taste the food they turn around and spit it in the trash and say well folks that taste like $h!t don't try that recipe.. thanks for watching
Non
?