Lovely cook! Kind of makes me think I should be smoking salmon, too.

How about a midnight toker?

I will tell you the recipe I used is really excellent. Very simple, easy ingredients. The most important thing this recipe gives you is the drying step. Drying the fish in the fridge overnight develops a pellicle on the meat, which seals the juices in the fish to keep it tender, and it gives a tacky surface that the smoke sticks to. Definitely not something I would have thought to do, that’s for sure.

Looks great. I too acquired a love of smoked salmon as a kid. Now I’m questioning if I need a smoker…

Looks great. I too acquired a love of smoked salmon as a kid. Now I’m questioning if I need a smoker…

Thank you! Next on the list is either tri-tip or brisket.

Smoking your own salmon is extra dope because (in the US at least) it is the only way you can taste proper smoked salmon.

For whatever reason, the FDA will not allow smoking to be the only method of preserving salmon (maybe wise considering how little attention the food producers pay to making sure their stuff’s fully on the up and up.) You have to also salt the shit out of it, to the point that it really doesn’t taste all that good. Proper smoked salmon is absolutely fucking delicious, and doing it yourself or having a friend who does is the only way you can actually experience what it’s supposed to taste like.

Tbh with how long it was taking to get up to temp, I was a little worried it was gonna end up going that long. Fortunately not.

Now that is interesting, I didn’t know about that. It’s kinda funny, because it came out so good, but also so different than I was expecting for a second I thought I fucked it up.

Thank you! Next on the list is either tri-tip or brisket.

I’m super excited and have to tell someone. At about 1030pm last night, I pulled two salmon fillets out of my Pit Boss vertical pellet smoker. They came out perfect. I glazed them with 1 part got honey, 1 part ginger honey, and about 3 tbsp of minced garlic.

But this isn’t just about salmon. I’ve wanted to smoke meat since I first had smoked salmon when I was a kid. As time went on, I never found an opportunity, whether because of money, where I was living, or who I was living with.

I just turned 30 this year. In the last two months, I married the love of my life and bought a house, and my wife surprised me with a smoker. This fish isn’t just fucking delicious, it’s the culmination of years of hard work, and good luck. It’s a small, savory reward for making it through the bad days, and making the most of the good ones. It’s my silly little way of telling myself I’ve finally made it.

The recipe I used can be found here.

Good luck!

I’m 2 years into the journey myself.

I’ve done a couple of briskets, easy as to do - it’s just a daunting task considering the size and time involved. My only warning is the volume of meat needs an army to consume!

Pulled pork, chicken wings, lamb shoulder, and racks of ribs - all easy to do and I absolutely recommend having a go.

I will tell you the recipe I used is really excellent. Very simple, easy ingredients. The most important thing this recipe gives you is the drying step. Drying the fish in the fridge overnight develops a pellicle on the meat, which seals the juices in the fish to keep it tender, and it gives a tacky surface that the smoke sticks to. Definitely not something I would have thought to do, that’s for sure.

I’m super excited and have to tell someone. At about 1030pm last night, I pulled two salmon fillets out of my Pit Boss vertical pellet smoker. They came out perfect. I glazed them with 1 part got honey, 1 part ginger honey, and about 3 tbsp of minced garlic.

But this isn’t just about salmon. I’ve wanted to smoke meat since I first had smoked salmon when I was a kid. As time went on, I never found an opportunity, whether because of money, where I was living, or who I was living with.

I just turned 30 this year. In the last two months, I married the love of my life and bought a house, and my wife surprised me with a smoker. This fish isn’t just fucking delicious, it’s the culmination of years of hard work, and good luck. It’s a small, savory reward for making it through the bad days, and making the most of the good ones. It’s my silly little way of telling myself I’ve finally made it.

The recipe I used can be found here.

I’m super excited and have to tell someone. At about 1030pm last night, I pulled two salmon fillets out of my Pit Boss vertical pellet smoker. They came out perfect. I glazed them with 1 part got honey, 1 part ginger honey, and about 3 tbsp of minced garlic.

But this isn’t just about salmon. I’ve wanted to smoke meat since I first had smoked salmon when I was a kid. As time went on, I never found an opportunity, whether because of money, where I was living, or who I was living with.

I just turned 30 this year. In the last two months, I married the love of my life and bought a house, and my wife surprised me with a smoker. This fish isn’t just fucking delicious, it’s the culmination of years of hard work, and good luck. It’s a small, savory reward for making it through the bad days, and making the most of the good ones. It’s my silly little way of telling myself I’ve finally made it.

The recipe I used can be found here.

I will tell you the recipe I used is really excellent. Very simple, easy ingredients. The most important thing this recipe gives you is the drying step. Drying the fish in the fridge overnight develops a pellicle on the meat, which seals the juices in the fish to keep it tender, and it gives a tacky surface that the smoke sticks to. Definitely not something I would have thought to do, that’s for sure.