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

  • 2
    I would like to see this tagged with biggreenegg. 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 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
  • 2
    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. Aug 31 '10 at 14:28
  • 1
    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

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.


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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