Nash's smoked salmon

[NASH]

bahahahhahahahhaha

Here. So I'm guessing I'm just regulating the temperature with the vents, and always keep about that much charcoal in it then? This thing didn't come with any instructions, take it easy on a fella.

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Poor lil fella

It's a bit of a learning curve on these things but you'll get onto pretty quick. Not much for instructions come with any of them. I learned a TON of tricks and tips by joining a user forum for Kamado cooking.

I didn't see the pic the first time around. Still not sure that's enough coal in there, how far is it from the coals to the grill?

[NASH]

Those should still be damn tasty but definitely not enough coals in there for a decent sear, I can see by the marking it's not hot enough. First try, you'll get onto it in no time then you'll wonder why you didn't buy one sooner

[Jimmy]

It's probably 6" from the bottom of the grill.

[Jimmy]

Got the cure made up, and salmon thawing in the fridge. Curing it first thing tomorrow morning.

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[NASH]

[Jimmy]

It's in the fridge curing now. Oh, and Nash, thanks for the fans. I completely forgot about them last night and had to go back this afternoon to pick them up!

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[Jimmy]

Rinsed, patted dry, then seasoned. I added a little more pepper after this picture.

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[NASH]

Sweet. I want me some but I'll settle for pics!

Sent from the hop-phone

[Jimmy]

Finished up now. Cooked a little faster than I was hoping for, but I was having trouble keeping the charcoal going with the temperature @ 150ish..had to bring the temp up a little higher.

It still turned out to be pretty tasty!

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[NASH]

Looks delicious, good work

If you had trouble keeping the temp down to 150 F just build a smaller fire next time

[NASH]

It's in the fridge curing now. Oh, and Nash, thanks for the fans. I completely forgot about them last night and had to go back this afternoon to pick them up!

No worries

Also, looking at your pic just wanted to check that when the fillets are curing you should lay them skin-side up

[Jimmy]

Looks delicious, good work

If you had trouble keeping the temp down to 150 F just build a smaller fire next time

It wasn't that I was having trouble keeping it down, it was just that when it was down @ 150, it would go out and I'd lose the smoke.

And yeah, I had it facing down. I just flipped it over for that pic.

[NASH]

Looks delicious, good work

If you had trouble keeping the temp down to 150 F just build a smaller fire next time

It wasn't that I was having trouble keeping it down, it was just that when it was down @ 150, it would go out and I'd lose the smoke.

Okay same answer - build a smaller fire next time. You were trying to hold it at 150 F but it wasn't getting enough O2 to support combustion because you were choking it too much in an attempt to keep the temperature down. Make a smaller fire, give it more O2, it'll smoke nicely and will be easy to hold at 150 F. You'll get the hang of it, just think of everything with common sense in mind. I smoke cheese at 60 - 90 F in mine and it's easy although my first attempts weren't easy at all. I soon discovered making a tiny fire the size of my fist made it easy to keep the temps down and still have good combustion with lots of smoke.

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[Jimmy]

Makes sense..Thanks manng!

Either way, I'm happy. It turned out as something edible and didn't end up down in the charcoal!

[Jimmy]

I like the idea of the brick to separate the lump that you're not using, and make a small fire on the other side.

[NASH]

No sweat! That fish is better than you're making it sound isn't it? We'll find out where you live!!!!

The fire bricks are handy for a few different things, I use them a lot