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A Great Lake Take Smoker Recipe

A Great Lake Take Smoker Recipe
  • 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
  1. I use my Big Green Egg to smoke the Salmon at 225 degrees for approximately 1½ hours*.
  2. I place the salmon skin side down on a round 18" fish grill then placed it on the regular wire grill.
  3. I use BGE charcoal and 3 large handfuls of Alder chips that I soak in water for at least 1 hour.
  4. I put the Alder chips on the hot charcoal just before putting the Salmon in the BGE and closing the top.
  5. * Note: The cooking time may very depending on thickness of Salmon. Salmon will be firm when done.
  6. All that is left to do is open up a few beers and some fresh crackers.


Just Smoked Salmon
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