Member Login

Do I have to register?


Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 408 guests online and We have 4 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.

Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view

Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
Categories Seafood Rooster Roaster's Smoked Salmon(Main)
Most Viewed - Top Rated - Last Added - Last Commented


Rooster Roaster's Smoked Salmon(Main)
Description:Cured and smoked salmon with honey/sherry glaze.
• 3 lb salmon fillet, preferably wild Atlantic, bones removed ( a pair of pliers works well for this)
• 2 handfuls alder chips, soaked
• 1 handful hickory chips/chunks, soaked
Spray-on canola oil or Pam
Plate setter
Electric fan (if possible)
• 1 Quantity brine
• 1 Quanity glaze
Instructions:Step 1: Brining
For a 3 lb fillet, brining time is 5-6 hours. Adjust timing for different sizes as appropriate.
1. Combine all of the brine ingredients in a saucepan and heat gently until the sugar and salt have dissolved. Stir well. Pour into a ceramic or glass container and leave to cool.
2. When cool, place salmon skin side up in non-reactive tray. Strain the brine over the salmon. Make sure the salmon is completely submerged; if not, weigh it down with a plate. Refrigerate.
3. Turn fish over half way through.

Step 2: Drying
1. Bring your BGE grid inside and spray it with canola oil or Pam. Raise it off the counter surface using e.g. four cups of the same size.
2. Remove the fish from the brine and pat dry with kitchen towel. You do not need to rinse the fish if it is a thick piece (e.g. 3 lb fillet), but smaller pieces should be rinsed lightly in fresh water before drying.
3. Place the fish skin-side down on the oiled grid. If possible, set up an electric fan to blow over the fish.
4. Leave to dry until surface is dry but slightly sticky to the touch. With a fan, this step is about one hour.

Step 3: Smoking
1. Light the BGE. Once burning put most of the wet chips in the center and the rest scattered around the edge. Add more charcoal on top of the chips in the center.
2. Put in the place setter, legs up, and add a drip pan or foil tray.
3. Close the lid and stabilize at 190°F.
4. Once stable, put the grid with the fish on it on top of the place setter and close the lid.
5. After 1 hour, brush the salmon with the glaze. Repeat after 2 hours.
6. Continue cooking until the salmon reaches an internal temperature of about 140°F. For a 3 lb fillet, this is around 3 ˝ hours.
7. When done, (unless you’re going to eat the whole thing hot there and then), remove the grid with the fish on it, and place back in the elevated position you used for drying. Once the fish is cool (about 45 minutes), wrap well or vacuum bag and refrigerate. Delicious.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Thu 15 Dec 2005 21:54:17 UTCViewed:4692 times
Rating:5,00 (2 votes)

recipe rating
1 (bad)5 5 (good)

Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Sunday, Jul 5, 2020 5:02 pm
31433 registered users
0 today
0 this week
0 this month
Last: Gypsy13
Total Posts: 1,249,679

Our New Members

  • Alx717
       2020-05-23 09:16 PM