Spectacular Smoked King Salmon
- Thread starter Big_Jake
- Start date
Chili Head
New member
Looks good! Take lots of pics!
SmokinSteiny
New member
looks great thus far!
TentHunter
Moderator
Hey Big Jake, if that fish is still lonely, I'll come and keep it company 
It is looking guuu-uuud!
It is looking guuu-uuud!
SmokinSteiny
New member
That grill is WAY to clean! LOL! I'm calling BS photos are staged, he's cooking it in the oven!!!! LOL J/K!
Big_Jake
New member
Lol,it's the first time using the new solid grease tray.And the grates I throw in the dish washer to get those babies clean. ;0)
Moomtaz
New member
Funny, steiny, those were the exact words that went through my head! Lol
scooter
Moderator
Big_Jake
New member
And the probes, wires and grate clips? I'm impressed!
Lol ok those are not new no.I guess I do keep my stuff a bit clean.
SmokinSteiny
New member
The food looks great, I still think you just using that grill for photo ops though!!! Where's the dirty grease pan pics! LOL 
muebe
New member
The finished Salmon looks very good
Appears to have fatted out a bit(white stuff on top also known as buggers). The fat = flavor/moisture. To prevent this start on the upper rack with the lowest temp possible then progress up in temp till you have the color/flakey-ness you want. The key is not to get the fish too hot too quickly.
Don't get me wrong I would not turn that fish away! Just some friendly advice
Appears to have fatted out a bit(white stuff on top also known as buggers). The fat = flavor/moisture. To prevent this start on the upper rack with the lowest temp possible then progress up in temp till you have the color/flakey-ness you want. The key is not to get the fish too hot too quickly.
Don't get me wrong I would not turn that fish away! Just some friendly advice
Big_Jake
New member
The finished Salmon looks very good
Appears to have fatted out a bit(white stuff on top also known as buggers). The fat = flavor/moisture. To prevent this start on the upper rack with the lowest temp possible then progress up in temp till you have the color/flakey-ness you want. The key is not to get the fish too hot too quickly.
Don't get me wrong I would not turn that fish away! Just some friendly advice
Cool thanks for the heads up.
Sir Lamerok
New member
Looks great now I know what to make this weekend!
HogSmoker
New member
Ok guys I picked up this King Salmon at Costco today and I am going to use the "Spectacular Salmon" recipe that is in the MAK cookbook I got.I have used it before on Sockeye Salmon and it came out great.Here is a pick of the fish going on after it's brine.
Looks very good ! You said smoked for two hours was this at smoke setting ? Thanks H/S
Tatonka3A2
New member
Jealous!! That looks great!