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I’m now a smoker

2012-06-18T12:31:42+00:00

I managed to smoke a nice big Pacific sockeye salmon fillet yesterday, plus several chicken breasts, without carbonizing them. The trick is to use very little charcoal. Perhaps 12 or 15 briquets, burned down to white ash, plus wood on top of it. The wood should smolder but not flame. The temperature should hover between 90 and 120 degrees Celsius for perhaps two hours to do it right, with the internal temperature of the meat reaching about 75 Celsius.

It all turned out very well. I am proud of myself, especially because it was edible and no one was poisoned. Those are my two basic criteria for a successful meal. (I like to keep my goals attainable.)

4 Comments
  1. Blithe permalink
    2012-06-20T01:33:10+00:00 01:33

    Marvin the Martian,
    Very well done! Salmon is healthy and it tastes excellent. Nice choice of fish!

    Love,
    Blithe M.

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    • 2012-06-20T09:33:06+00:00 09:33

      Sadly, salmon is not trout. I made some very crispy trout last night. I really must practice more. Or just cook thicker fish (so it will take longer).

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      • 2012-06-22T16:01:27+00:00 16:01

        Marvin the Martian,
        You’re getting better! Cooking food is always fun, its the cleaning up that bites.lol. Get it? Bites like fish. Ah my corny jokes today. :P

        Love,
        Blithe M.

        Like

  2. winsomebella permalink
    2012-06-18T12:42:44+00:00 12:42

    Yum!

    Like

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