Comments on: Smoked Salmon http://englers.org/archives/2009/07/05/smoked-salmon/ The place to learn about the Engler family Tue, 08 Mar 2011 23:37:46 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Inggrid Pratt http://englers.org/archives/2009/07/05/smoked-salmon/comment-page-1/#comment-33593 Inggrid Pratt Sun, 20 Feb 2011 08:51:24 +0000 http://englers.org/?p=620#comment-33593 hm....adding soy sauce and sea salt must make this salmon taste too salty. hm….adding soy sauce and sea salt must make this salmon taste too salty.

]]> By: Frank Kamp http://englers.org/archives/2009/07/05/smoked-salmon/comment-page-1/#comment-29339 Frank Kamp Fri, 10 Jul 2009 14:08:56 +0000 http://englers.org/?p=620#comment-29339 We still have a real smoker. It uses charcole. Smoked a couple of chickens a few weeks ago. Takes 8 hours and 3-4 lbs of chaecole. Hickory chips for more smoke. Yeah, I don't know how to spell charcole. Back when our gas grill still worked and salmon didn't cost as much as steak, we used to fry salmon in cast iron skillets heated by the gas grill. We still have a real smoker. It uses charcole. Smoked a couple of chickens a few weeks ago. Takes 8 hours and 3-4 lbs of chaecole. Hickory chips for more smoke.

Yeah, I don’t know how to spell charcole.

Back when our gas grill still worked and salmon didn’t cost as much as steak, we used to fry salmon in cast iron skillets heated by the gas grill.

]]> By: John Engler http://englers.org/archives/2009/07/05/smoked-salmon/comment-page-1/#comment-29337 John Engler Mon, 06 Jul 2009 22:35:42 +0000 http://englers.org/?p=620#comment-29337 Oh, and I've heard that using bark actually causes things to taste too acrid, if you use too much... just what I've read. Oh, and I’ve heard that using bark actually causes things to taste too acrid, if you use too much… just what I’ve read.

]]> By: John Engler http://englers.org/archives/2009/07/05/smoked-salmon/comment-page-1/#comment-29336 John Engler Mon, 06 Jul 2009 22:35:10 +0000 http://englers.org/?p=620#comment-29336 I used to use some wood in my gas grill, but never really noticed the difference... actually smoking with big hunks of Hickory made a huge difference... Also, I think I'm going to get a cedar plank, which they recommend for cooking fish... I used to use some wood in my gas grill, but never really noticed the difference… actually smoking with big hunks of Hickory made a huge difference… Also, I think I’m going to get a cedar plank, which they recommend for cooking fish…

]]> By: Josh http://englers.org/archives/2009/07/05/smoked-salmon/comment-page-1/#comment-29335 Josh Mon, 06 Jul 2009 15:00:36 +0000 http://englers.org/?p=620#comment-29335 You'll never cook the same! Even when using my gas grill, I always throw some oak bark in my little cast iron smoker box to introduce some smoke to whatever I'm grilling. Next time when you cook with indirect heat and smoke, place a can of liquid (water, drippings, beer, wine, etc.) on the grill side to keep things humid and prevent drying out. You’ll never cook the same! Even when using my gas grill, I always throw some oak bark in my little cast iron smoker box to introduce some smoke to whatever I’m grilling. Next time when you cook with indirect heat and smoke, place a can of liquid (water, drippings, beer, wine, etc.) on the grill side to keep things humid and prevent drying out.

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