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:

  1. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
  2. 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.
  3. 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.
  4. 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).
  5. 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.
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