Outdoor Cooking: Smoked Salmon 05 by Recipe Cottage

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	Smoked Salmon 05

		Smoked Salmon Hardware: 1 H2O Smoker Software: 20 pounds FRESH salmon fillets @ 1.99/pound (the previously frozen stuff tends to fall apart in the smoker) 20 pounds Kingsford Mesquite Charcoal 12 pack of your favorite beer 5 hours of spare time Wood: 1 part Hickory (dry) 1 part Alder (dry) 1 part Apple (dry) 2 parts Mesquite (dry) 1 part Mesquite (green) (Swipe it from a neighbor's tree) Procedure: 1. Light charcoal 2. Fill 2nd tier of smoker with water and the above wood mix 3. Have a beer, wait... 4. When the coals are fully ignited, toss some dry wood mix (see above) on them and put the salmon on the cooking grills 5. Have a beer Supervision: Smokers are generally a real pain in the butt. The wood flares up, the charcoal craps out, etc. To properly smoke a salmon: 1. Have a beer 2. Toss 3-6 new charcoals on the pile for each beer 3. Check for smoke If no smoke then: (a) Toss some wood on the mess - make certain that you maintain the ratio (b) Have another beer 4. After every beer, check embers and wood for functionality, correct as needed 5. DO NOT answer the doorbell. Your neighbors can smell what you're up to! The Importance of beer: 1. It establishes a basic timing cycle: Once you decide to smoke salmon, you absolutely MUST do so at reasonable intervals. 2. Reasonable intervals are easily established by how long it take to drink a beer! After each beer, check the smoker! No brainer!!! 3. Even if your initial try at a soft-smoked batch of salmon fails, after a 12-pack, and having to check everything after each brew, you won't care!!! 4. Some smoker proponents suggest that one should use beer instead of water in the H2O pan. I can't imagine a worse use of resources. I'm a firm believer in "Conserve Water, Drink Beer"... When Its Done: 1. It'll be done in about 4-5 hours provided you followed the rules and kept things smoking. 2. It'll cost you about $3.50/lb. as opposed to the sometimes $20-30/lb. at the store. 3. No additives. Totally natural - no kippering, no chemicals added, etc. That means that you have to refrigerate your work, and consume it within a few weeks...