HOW TO GRILL KABOBS ON CHARCOAL GRILL RECIPES
SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS
Smoked Salmon on the Weber SmokeFire Wood Pellet Grill
Provided by Dustin Green
Categories Seafood
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories calories
SMOKED SALMON | SEAFOOD RECIPES | WEBER GRILLS
Smoked Salmon on the Weber SmokeFire Wood Pellet Grill
Provided by Dustin Green
Categories Seafood
Total Time 3 hours 10 minutes
Prep Time 10 minutes
Cook Time 3 hours
Yield 4 servings
Number Of Ingredients 3
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.
Nutrition Facts : Calories calories
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