@@DadGotThis no disrespect in any way shape or form. It didn’t look appetizing at first glance but I enjoy your videos and looking forward to making this.
I haven’t personally done it but for smoking I would do 275f or 135C until the salmon reached 145f or 63c. For grilled or blackened I would do it on high with skin up first with some high heat oil. After a few minutes when you have some blackening flip it and cook until it hits 145f or 63c. But that’s just a guess. 🤔
I know a lot of people think “they went out” because the unit is not filled with full plumes of white smoke the whole time. When you first start the unit you get a HUGE plume of white smoke. Then the smoke should subside to an almost clear light smoke. This is what BBQ folks call “clean smoke”.
Just bought our Ninja Woodfire Grill & your videos have been very helpful! Thanks!
Great to hear!
That looks amazing!
It was!
Old bay works good too…
I love me some Old Bay.
Thank you looks so good!
Thanks for watching!
Spice - There's always hot sauce!
And I make my own!
I wasn't sure what to think based on the thumbnail :-) but now I'm gonna have to make this!
What was off putting on the thumb if I may ask?
@@DadGotThis no disrespect in any way shape or form. It didn’t look appetizing at first glance but I enjoy your videos and looking forward to making this.
@@davem45 None taken. Just always like to hear feedback to improve.
@@DadGotThis you’ve got a great channel and I just bought one of these and excited to try making everything
can I make this ahead of time and freeze before cooking?
I would think so, fish freezes well.
Thanks.
You're welcome!!
love smoke salmon
Me too! Any other fish you like to cook on a smoker?
Nice
Thanks!
What about thinner skin on salmon? Grill or smoke? How long?
I haven’t personally done it but for smoking I would do 275f or 135C until the salmon reached 145f or 63c. For grilled or blackened I would do it on high with skin up first with some high heat oil. After a few minutes when you have some blackening flip it and cook until it hits 145f or 63c. But that’s just a guess. 🤔
Looking good. I'd add a tropical fruit like mango or pineapple to that mixture. What do you say?
Sounds awesome! I think even a fruit salsa over it would be great!
🔥
Yep, I liked this. My pellets keep going out …. Any tips?
I know a lot of people think “they went out” because the unit is not filled with full plumes of white smoke the whole time. When you first start the unit you get a HUGE plume of white smoke. Then the smoke should subside to an almost clear light smoke. This is what BBQ folks call “clean smoke”.
Looks really good. How crispy was the skin? Did you eat the skin?
We did not eat the skin, it was not crispy at all. I also did not really prep the skin correctly for eating.
I can't eat shrimp. What can I substitute? Fruit? Mushrooms?
What about crab or imitation crab?
No smoker could i bake this in my over if so what temperature and for how long 🤔🤔🤔
Just do it at the same temps and time as the recipe. You can even add a little bit of liquid smoke to the mix.
I’m thinking of buying a 9 in 1 Ninja smoker. What do you think?
The PRO XL is a fantastic unit in my opinion. Great for BBQ beginner or even someone with some experience under their belt looking for EASY.
@@DadGotThis I’ve just been looking at that one! I’m not sure which stand goes with it and I won’t buy it without a stand!
Can you smoke cheese in this machine y'all?
You sure can! It has a cold smoke setting!
Have you cold smoked with ninja
I’ve done cheese. I just haven’t got around to make a video on it yet.