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What is the best process/technique to use for hot smoking salmon on a smoker like the Big Green Egg?

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I would like to see this tagged with biggreenegg. – JPrescottSanders Aug 31 '10 at 12:28
Hello JPrescottSanders. Your question looks good to me and I hope you get good answers, but - given the FAQ - you'll not get recipes. cooking.stackexchange.com/faq – Tobias Op Den Brouw Aug 31 '10 at 13:39
Welcome to the site @JPrescottSanders. As @Tobiasopdenbrouw has stated we do not allow recipe requests on this site. I have edited your question to remove this part, there is a discussion about this here. – Sam Holder Aug 31 '10 at 14:10
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I appreciate the info on the "No recipes" stance and thinking about it sort of agree with how recipes might make finding good technical information sort of crunchy. Thanks. – JPrescottSanders Aug 31 '10 at 14:28
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oops. removed the big-green-egg tag. I think this is too specific and I think the smoking tag should cover it. I could maybe see a smoker tag for the equipment, but I think smoking probably covers it. Perhaps a meta discussion to see what the community think... – Sam Holder Aug 31 '10 at 14:33
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2 Answers

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It's pretty easy:

  • Soak wood chunks or chips over night in water.
  • Start hard lump charcoal in BGE (or any smoker)
  • Scatter wood over the coals
  • Let salmon sit out for 15 - 20 mins to come to room temp
  • Get BGE smoking and adjust temperature to 180F to 200F
  • Put salmon on grill
  • Smoke till finished. About 35-45 mins for 1 1/2 lbs fillet. It wants to be cooked through and flakey.

I'll often do this while smoking a Boston Butt, which is an all day affair. If I've got room, I throw a salmon fillet on in the middle of the day for lunch.

If you're just getting in to smoking with the BGE, I highly recommend the book Smoke and Spice.

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I'll have to check that book out. – JPrescottSanders Aug 31 '10 at 14:28
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I get good results smoking salmon on the Big Green Egg at 150-180'F (200 is too high), with indirect heat. Smoke for AT LEAST 6 hours spraying every hour with apple juice.

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