HICKORY SALMON RECIPES

Steps:

• Fill hopper with desired SmokeFire pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
• Prepare the SmokeFire for smoking over low heat (225ºF).
• Engage the Weber Connect app to receive notifications when SmokeFire has reached temperature and to engage SmokeBoost.
• Once SmokeFire reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
• Season the side of salmon with salt and pepper.
• Place the salmon, skin side down in the SmokeFire and close the lid
• Cook salmon on the SmokeBoost setting for 1 hour.
• Deactivate the SmokeBoost setting. The SmokeFire will return to 225ºF automatically.
• Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
• Carefully remove the side of salmon from the SmokeFire and place on a baking sheet.
• Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
• For use, remove the salmon from the refrigerator 30 minutes prior to consumption.

Steps:

• Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion.n
• Soak your salmon in this brine in the refrigerator for 12 to 36 hours. Smoke using your desired method (see Cook's Note).n