Salmon
Duration of preparation:
35 Min
Level of difficulty:
easy
Materials:
- Fresh or thawed salmon, cut into thick slices.
- 1/4 cup olive oil.
- 1/8 teaspoon fine salt.
- 1/8 teaspoon ground black pepper.
- 40g of Oak/Hickory smoking pellets.
- 2 rosemary medium size brunches.
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Preparation:
- Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
- Place the fillet on the grill. Make sure the fish does not cover the entire grill surface so that smoke can circulate and leave through the chimney.
- Insert 2 smoker measurement spoon (included in the kit) (about 20g) of Oak/Hickory wood pellets and 1 medium size rosemary branch through the side opening.
- Close the smoker roof and cook the salmon fillet to for 25 minutes in 210-220 F (around 100 C) until it is golden with white fatty stripes (no need to turn the slice over during the smoking process).
- After 15 min add additional 2 smoker measurement spoon (included in the kit) (about 20g) of Oak/Hickory wood pellets and 1 medium size rosemary branch through the side opening.
Usage Instructions:
- Make sure that the smoker temprature does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
- Make sure the roof is covering the entire body and that most of the smoke comes out throughout the chimney.
- Before first use, heat the smoker to 250 F (120 C) for 30 minutes.
- Smoker is hot while in-use, do not touch with bare hands when in-use.
- Keep out of reach of children.
Usage Instructions:
Safety Precautions:
- The smoker remains hot during use. Always use protective gloves instead of bare hands.
- Keep the smoker out of reach of children for safety.
