Smoked salmon recipe. Works great for smoking salmon, shrimp and other fish like catfish and northern pike. To prepare the salmon / fish you will have to brine them, try my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe". Enjoy!
Instructions
1. If you have not brined your fish overnight yet, please see my article titled "Make Brine to Smoke Salmon, Fish & Shrimp - Recipe" before continuing on.
Smoking on the Weber is different from using a smoker. The Weber really winds up cooking the fish under very slow heat and heavy smoke. A smoker uses substantially less heat and less smoke but takes 3 times longer.
2. Heat and smoke control is important. I assume you'll be using a standard sized Weber. Light 5 coals stacked in the middle and wait until they turn completely white.
3. Then heap on (i.e., cover them) with dry chips, then cover them again with wet chips. The dry ones get the smoke going and the wet ones slow the process down and control the heat. If you're using a smaller Weber use fewer coals and more wet chips. In either case, do not put the fish directly over the coals. I used to put the coals in the center and the fish around the edges.
4. You'll know you're on track when you see smoke billowing out of the top port. Close the bottom ports down about 2/3. This helps to control heat.
5. You'll need to check the chips about every half-hour. Put on more wet chips when needed.
6. To get chips wet, soak them in water for an hour or two, even more if you can.
7. I used to be able to do a load of fish in 2 to 3 hours. But again, you have to check them about every half-hour. I would fork test them for firmness...and sample them from time to time, too.
8. Hickory wood produces strong smoke. Alder is milder. You can get a variety of wood chips at any of the sporting goods sections. Enjoy!
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