How to Make Smoked Salmon on the Weber Kettle
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- čas přidán 23. 07. 2024
- In this video, I make some smoked salmon on my Weber Kettle charcoal grill. I brined my salmon for 4 hours in 1 cup of brown sugar and 1/4 cup of kosher salt. Then I smoked the salmon for about 2 hours on a 150 degree F grill using a few charcoal briquettes and some apple wood chucks. I topped some of the fish with Johnny's Seasoned Pepper amzn.to/2lg3gs6 and some with maple syrup.
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Just tried this same method today with some salmon I caught on Lake Michigan this past weekend, and man let me tell you it was absolutely amazing! Thanks for sharing!
Nice! I'm glad you liked it!
TosTinMan EasyCooking that maple syrup really adds a great touch!
Looks good my man! Nothing like a day of experimenting on the kettle. Keep up the good work and keep the vids coming! We appreciate them!
Thank you!
I’m going to try this. Thank you!
Great approach. Well done
Thanks for posting. We are going to use this method too 😊.
To be a first time with Salmon looks so beatiful, great color and the detail of the Syrup. And if Annie approves it's a Masterpiece. Thanks for the recipe
Thank you!
Gotta try this you mk it look so easy. I have a charcoal Weber, I'll try that real soon, thank you for sharing this. ❤💞⚘😃😎😍👍
Excellent job mate, salmon looks amazing, thanks for sharing 👍
Thank you!
THIS was exactly what I was looking for. Man I love weber grills they are the best!
Thanks for the video.
You're welcome! I'm glad this was helpful!
So I tried this out today and it came out PERFECTLY!
So much fun to make. I was going to invest in a big chief smoker, but this tutorial saved me $116 bucks.
TheBIGOliveSoapCo That’s great! I’m glad it turned out good!
Excellent result my friend congrats! Will try it out 👍🏻👍🏻
Thank you! Good luck with it!
Awesome thank you for sharing!
Looks yummy! Thanks for showing us :)
Thank you! It turned out great!
You did a great job! It sounded like you did your research on how to brine the salmon, grill temp and salmon temp. Some people are all willy nilly when it comes to patients. I am going to try this, thanks for the inspiration!
Thank you!
Gonna give this a shot today! 👍🏼
Nice job sir! That maple salmon had an amazing sheen on it. Glad it turned out better than you expected!!
Thank you!
The salmon looked like it came out really good Jim. I've put this on my list-o-things to give a try. Now to keep an eye out for some fresh salmon that won't break the bank. Thanks.
Thanks Mike! I was really happy with it. Too bad fresh salmon is so expensive!
Testé et approuvé ! Délicieux !
Thanks!
Wholesome!
Loved the way you just picked the metal grill straight from the bbq with your bare hands. You should be in the next Marvel movie man 😀
Dude your the man gunna pull some freshly caught salmon out and gunna try this jerky is my specialty
Great stuffs!
Thanks!
I'm doing this. Awesome and easy.
It was awesome! Good luck with it!
TosTinMan EasyCooking thank you. I've been wanting to spice up the fish I eat.
Awesome video, I was putting to get her a SNS fish video when I saw this notification pop up. I’m not doing salmon or smoking low and slow. Nevertheless, I had to cease a few minutes to watch this. Good to know the the WK with an SNS can maintain a temp like that under 200° F. Salmon looked wonderful. Thanks Jim.
Thanks! I wasn't sure if it would work but I was very happy with the results. Now I want to make more!
That salmon looks amazing, Jim!
Thanks Stef! It was really good!
A bit short of apple wood here in Philippines,but plenty of mango and guava,would these work? Also I'm assuming that the wood needs to be dry? But surely damp would give more smoke? I wanting to try in a gas bottle bbq. As a complete virgin at this any information or help from anyone would be appreciated
I feel like you can also glaze them woth a sweet soy sauce mixture that’s supposed to be really good. I think the first ones with the pepper looked amazing.
They were both really good! I wish salmon wasn't so expensive.
Thank you for this video - your salmon looks amazing! Question?... did I see correctly that you have some kind of steel plate covering what looks like one half of the coals grate?
Yes, it's a drip pan.
Hi Jim, your salmon looks flaky tender and delicious Annie loved it, great cooking Jim.
Thanks Rick!
Realized I was using too much charcoal after watching your video. Going to give this method a shot tonight!
I've seen this done with a single briquette snake method. Seems to work
That’s what I’m gonna do! But I’m tempted to smoke a pork belly for several hours first....then tossed on the salmon for last few hours at the lower temp. I’m a rebel.
Nice video Thanks
Thanks!
I really did not know how to smoke solmon and now I have learnt how to do it. Can I smoke it with peach or oak chunks?
Yeah, could probably use whatever kind of wood you want.
Im gonna try this on my bullet smoker.🍺
Thanks for the great video, however… at a temperature of 150F ambient you’ll need much longer than 2hrs for the salmon to reach 145F. For thin (tail-end) fillets I ended up increasing the ambient temperature to 200F towards the end of the cook and it still took 3hrs. Just a warning to allow additional time!
How do you think Manuka honey would go on some salmon?
I don’t know? It might be good.
Amazing results!! I'm doing this tomorrow for a pasta dish. Thanks a bunch!!
Awesome!
You made the same mistake I made the first time I smoked salmon...too much research. Next time, treat it like any other piece of meat. No need to brine, season it up and smoke it at 300-350 until it hits that internal temp. It’s delish!
Keep up the good work, great vids!
Thanks!
With all due respect if you smoke your fish at too high of a temp you will ruin it. Unless you just want cooked fish and not smoked salmon
@@Obwoodlandj this is correct. I am going to try this method for lox in the morning. Too high of heat and you'll get the White stringy stuff coming out and the salmon won't be cured. This brining and smoking method for longer time should give the salmon a longer shelf life in the fridge. I'm gonna go with some everything bagel seasoning on mine when they're smoking. Finished product here looks great
How the hell you grab the rack off the grill with your hand
great looking salmon👍👍👍👉❤👈
Thank you!
TosTinMan EasyCooking ; my plesure👍greetings from germany✌
Greetings!
Wow, 1.5 hours. What am I getting into?
I got a lot of food to cook out, chiken dogs burgers and the salmon as well as a packet of chopped potatoes butter and onions with garlic wrapped in foil set down in the coals area. I prefer hickory wood, I plan on cutting down a peach tree but the wood will have to season for a year before I can smoke with it.
Seems to me you might have just use wood only and no charcoal or home made wood charcoal made with apple wood.
I just wanted to say hello again, all of your videos are good.. I'm just hungry,,,,
Thanks! :)
Thank you Bill Burr!
Jim I tried to watch your latest video and it showed up on my list but when I tried to watch it I got the message that it's unavailable
It didn't save all of the information so I have to fix that before I can put it back up. Sorry.
TosTinMan EasyCooking not a problem Jim stuff happens I'm looking forward to seeing it when you get it straightened out
I think CZcams is making changes again.
I agree seems like when youtube does a update something happens that's not supposed to happen. Lol
I've cooked salmon on 700 degrees. Turned out great
Nice!
700 ? I bet that salmon was oozing white
You can get some great fresh salmon at Whole Foods as well as Costco. Just make sure it is wild caught and not farm raised Atlantic Salmon
i think fish needs to come off sooner as it wikk continue cooking for a little bit, 130f or 54c is good
Eat the skin dude! So much good stuff in that skin
All of that salmon looked good. My dog kills salmon skin
I was really happy with it. Now I want to try it with some fresh fish!
That salmon looks to die for, in the Netherlands we kill someone to eat it lol
LOL Thanks for watching!
No need to brine. Just use the indirect method on the Weber grill. Fill the sides with coal (both sides). Applewood is great for smoking also mesquite wood just needs to soak ahead of time in water. Just add it dripping wet to the top of the white hot coals and it will smoke like the house is on fire. Put the salmon on the middle of the rack (indirect method). Don't worry about the temperature. Forget sugar and syrup! Smoke the meat for at least an hour and take off the grill when it's done enough for you.
180 F is good for smoking salmon
I have seen a ton of videos smoking the salmon here on youtube, so now here is my question, how come the salmon doesn't look the same as the smoke salmon you buy in the package in the supermarket? also like the one you buy in a coffee shop, a smoked salmon sandwich with cream cheese in a bagel.
I have no idea.
Maybe you have had lox. Lox is salmon that is brined in salt and sugar, then smoked at temperatures below 80°F (26°C). It is also referred to as “cold smoked” salmon. Lox is the type of salmon usually served on bagels. This video shows salmon that is smoked at higher temperatures of 150°-175°F (65°-80°C) to an internal temperature of 145°F (63°C), fully cooking it. This is often referred to as “hot smoked” salmon. It is usually also brined before cooking in salt and brown sugar, often with some spices such as black pepper, garlic, ginger, etc if desired. This can be a liquid brine with the salt/sugar dissolved in water, or a dry brine as shown in this video.
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1% fish and 99% other industrial shit.
In Italy we leave 8 hour the salmon with olive oil, salt and pepper.
Then we put the salmon (high quality please) on the grill with the skin down.
Then we leave the time it need for the inside temperature of 140/150 Fahrenheit.
Bye 😎
Fishy taste hehehe what is it supposed to taste like beef. Hey man its fish fish fish. Ohhhh
1 hour and 50 mins not worth for 6 piece of fish
Fruit wood is always the way to go with most meats. Hickory and oak work with beef but I keep the smoke down a bit, it can get a bit acrid if you go too thick on the smoke.