A Great Lake Take Smoker Recipe
A Great Lake Take Smoker Recipe
Author: Lon Foreman Canton, MI
Ingredients
- Soak salmon in salt brine overnight in the refrigerator,
- then rinse it off with fresh water.
- Then, mix together the following ingredients and cover the salmon with olive oil,
- and then the mixture.3-4 Lbs. Salmon
- 5 Tbs. brown sugar
- ½ tsp. dry mustard
- 1 Tbs. soy sauce
- 2 Tbs. lemon juice
Instructions
- I use my Big Green Egg to smoke the Salmon at 225 degrees for approximately 1½ hours*.
- I place the salmon skin side down on a round 18" fish grill then placed it on the regular wire grill.
- I use BGE charcoal and 3 large handfuls of Alder chips that I soak in water for at least 1 hour.
- I put the Alder chips on the hot charcoal just before putting the Salmon in the BGE and closing the top.
- * Note: The cooking time may very depending on thickness of Salmon. Salmon will be firm when done.
- All that is left to do is open up a few beers and some fresh crackers.