I'm officially a smoker
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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.
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C Cooking shared this topic on
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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 officially a smoker
Fishy statement – I see no cigarettes.
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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.
Looks great. I too acquired a love of smoked salmon as a kid. Now I’m questioning if I need a smoker…
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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.
Marrying the love of your life and buying a house, wow. I’m stoked for you dude. May nothing happen to sour this feeling! Take care, and don’t wait too late to have kids if you want 'em!
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I’m officially a smoker
Fishy statement – I see no cigarettes.
The problem with smoking a nice piece of salmon like this is that I never know which end to light.
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The problem with smoking a nice piece of salmon like this is that I never know which end to light.
Just grind it up and pack it in a bong
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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.
Lovely cook! Kind of makes me think I should be smoking salmon, too.
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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.
How about a midnight toker?
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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.
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.
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Just grind it up and pack it in a bong
Y’all ever dab one of these bad boys?
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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.
Epic looking salmon.
Welcome to the actually cool smoking club.
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Y’all ever dab one of these bad boys?
Oh hell yeah. Them oils are potent as fuck. Be careful on those, too many and it’ll fuck you up.
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Epic looking salmon.
Welcome to the actually cool smoking club.
Thank you! Next on the list is either tri-tip or brisket.
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I’m officially a smoker
Fishy statement – I see no cigarettes.
Get baited lol (it’s the best fish pun I could muster)
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Marrying the love of your life and buying a house, wow. I’m stoked for you dude. May nothing happen to sour this feeling! Take care, and don’t wait too late to have kids if you want 'em!
I appreciate the well wishes!
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Lovely cook! Kind of makes me think I should be smoking salmon, too.
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.
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How about a midnight toker?
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. -
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.
It’s very important, but overnight isn’t really necessary. I pull them from the fridge, wash the curing stuff off, pat them dry with paper towels, put them on a drying rack, and let them sit while I get the smoker ready and the smoke goes from white to blue, and they come up to room temperature. Seems to work fine that way.
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Looks great. I too acquired a love of smoked salmon as a kid. Now I’m questioning if I need a smoker…
If you’re not sure about the hassle, the electric ones that look like a mini fridge work pretty well and hold a temp like an oven. No charcoal, just chips. You won’t get a smoke ring on red meat, but it’s a myth that a ring has anything to do with flavor.
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Looks great. I too acquired a love of smoked salmon as a kid. Now I’m questioning if I need a smoker…
I would very seriously recommend it. It is definitely an investment, but it will pay dividends on your taste buds and open a whole new creative avenue.
