SMOKING SALMON BIG GREEN EGG

SMOKING SALMON BIG GREEN EGG

Are you in the mood for something smoky and delectable? If you’re ready to impress your guests with some delicious smoked salmon, you’ve come to the right place. Smoking salmon is easy and can be surprisingly flavorful!

Smoked Salmon on the Big Green Egg

The Big Green Egg is a wonderful piece of equipment to use if you want to make smoked salmon. The shape is perfect for containing smoke, and it’s big enough that you can easily fit in a few fish.

Picture of a man smoking salmon on a Big Green Egg

To make delicious smoked salmon on your Big Green Egg, you’ll need:

  • whole salmon fillet, skin on or off, depending on your preference
  • your favorite salmon marinade or brine
  • cedar wood, or your favorite wood chips
  • sugar
  • salt
  • BBQ rub (optional)

Once you’ve assembled your ingredients, take a look at your Big Green Egg. You’ll want to get your fire going and get your smoker temperature to between 165 and 200°F. Next, you’ll need to mix your salt, sugar, and any additional spices and rubs you’re using. Rub this mixture on your salmon, focusing on the flesh side of the fillet. Once your salmon is seasoned and ready to go, you’ll want to get your wood chips ready. Soak your chips for at least 20 minutes so that they’re nice and ready before you add them to your Egg.

When you’re ready to add the smoke, you’ll want to place the fish on your grill grate. You can use a vegetable grate if you’d prefer. Place the wood chips near the fish, either directly beneath or near the fish. Once you’ve added the wood chips, close the lid of your Big Green Egg, and let the smoking process begin! Depending on the size of your fish, you’ll want to smoke it for anywhere between 30 minutes and 2 hours.

SMOKING SALMON BIG GREEN EGG

Once the smoking time is up, you can use a thermometer to check if your salmon is cooked thoroughly. The temperature should be between 140°F and 145°F at the thickest part of the fillet. When the salmon has cooked through, it’s ready to enjoy!

FAQs

Should I leave the skin on when smoking salmon? It’s a matter of preference! Some people like smoking the fish with the skin on, as it adds an extra layer of smokiness. Others like to remove the skin and just enjoy the flesh. Try it both ways and see what you prefer!

What type of wood is best for making smoked salmon? Cedar wood is typically considered the best for smoking salmon, as it provides a nice flavor profile and plenty of smoke. However, some people prefer hickory or mesquite! Experiment and see what you enjoy most.

Can I cook salmon in my Big Green Egg? Yes! You can cook salmon on your Big Green Egg in a variety of ways: grilling, griddle, or smoking. The sky’s the limit when it comes to what you can make on your Egg!

Do I need to brine my salmon before smoking it? If you want, you can brine your salmon before you start smoking. Doing so helps to keep the fish moist and flavorful. Don’t forget to rinse your fish off after brining, as the extra salt will get baked into the fish during the smoking process.

Video Tutorial for Smoking Salmon on the Big Green Egg

Now that you know all about how to smoke salmon on the Big Green Egg, you’re ready to get started! For even more flavor, you may want to add a spice rub to the fish before you smoke it. Doing so will help the salmon to become extra fragrant and flavorful during the cooking process.

If you’re looking for the perfect smoker to make your salmon on, you can’t go wrong with the Big Green Egg. This versatile piece of equipment can come in handy when you’re looking to make some mouth-watering smoked salmon. For your own Big Green Egg Smoker, check out the Big Green Egg XL Kamado Charcoal Grill!


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How To Smoke Salmon – Big Green Egg – YouTube

How to Smoke Salmon - Big Green Egg - YouTube

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