Smoked Salmon on the Big Green Egg [PART 1/2]
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- Опубликовано: 5 апр 2020
- To watch the condensed and combined versions of parts 1 & 2 head over here: • Smoked Salmon w/ Cream...
One smoke that is always worth the wait. This is the most delectable, melt-in-your-mouth salmon you will ever have... all cooked on the Big Green Egg.
Accessories used in this recipe:
Stump Chunks 100% Natural Wood Fire Starters - outdoorhome.com/products/hard...
Dizzy Pig RAGING RIVER - outdoorhome.com/products/dizz...
Disposable Cutting Board 24" x 18" - outdoorhome.com/products/disp...
Pro-Series Knife Set - outdoorhome.com/products/high...
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![Smoked Salmon on the Big Green Egg [PART 2/2]](http://i.ytimg.com/vi/WQMLSdOKlPw/mqdefault.jpg)
![Smoked Salmon on the Big Green Egg [PART 2/2]](/img/tr.png)
It’s now salmon season here in Northern California. My husband is on a boat out of Moss Landing at this very moment and I have been watching your tutorial. We absolutely love our Big Green Egg but have never used it as a smoker, so I’m looking forward to putting this information to use very soon. Thanks very much!
That is awesome! Be sure to let us know how it turned out! Thanks for watching!
Don’t know why you guys don’t have way more views. I have watched almost all your cooking videos, and I think you all put out better content than BGE HQ themselves. Keep up the great work and happy grilling!
Thank you so much! Let us know if you have any recipe suggestions or tutorials you'd like to see in future videos.
Thanks for watching!
I agree 100%. This channel is amazing! Taught me how to properly use my egg and now I want to purchase a new minimax!
Thanks for the kind words!
Is putting pam (spray oil) on the grill a bad thing? I havent seen anyone else than me do that and it's usually what I do with my regular bbq
Not necessarily a bad thing, but it shouldn't be needed if you keep your cooking grid clean with a mesh scrubber. Thank for the question!
Thanks so much. I’m thinking I’m gonna fire up an egg tomorrow for the first time.
Awesome!!!
What is that seasoning you put on top?
It's Dizzy Pig Raging River. Great for seafood and poultry.
outdoorhome.com/RAGING-RIVER-RUB-Dizzy-Pig
What is the “trick of ones” for the bottom door?
Kenny (in the video) passed along his strategy:
Each setting assumed that the top Daisy-Wheel is closed with only the holes completely open.
To set 250°F - Have the width of one credit card (up to 1/4 inch) open on the bottom draft door
To set 350°F - Have the width of one finger open on the bottom draft door
To set 450°F - Have the width of two fingers open on the bottom draft door
Outdoor Home thanks!
I just purchased a Minimax from my local Ace Hardware. It is the most recent version but your hinge assembly appears different that mine.
Is that something I should look into, or was the minimax shown in this video modified?
Hey Pablo, the MiniMax that Kenny uses is the first generation. The hinge assembly has been updated since then, so you have the latest improvements on your new MiniMax. Thanks for watching!
All you used was olive oil to keep the skin from sticking to the grate? I did the salmon last night for 3 hours at 250° and my only issue was the skin sticking to the grate 🤦🏼♂️
Yes, correct. Did you brine your salmon or have seasoning on this skin side? That may be the culprit. We've also seen EGGheads smoke the salmon for about 45 min and then lightly reposition the salmon to keep it from sticking. Good luck! Thanks for watching!!!
@@OutdoorHome no brine on the skin, it was my first time using my new egg. Maybe should have put some olive oil on the grill as well
Our go-to would be olive oil wiped on with a paper towel. That should give you some better results. Let us know if it helps!
I don’t know what I’m doing wrong, but my egg takes fooooorrrrreeeevvvvverrrr to heat up! Yours just got up to temp in a few minutes. Mine would take easily 30-45 minutes to do the same thing. Are you in a different universe where physics doesn’t work like in mine??? #frustrated 😖
Hey @terrydrums - Our best advice is to:
1. Make sure your Fire Box is correctly aligned with the bottom draft door.
2. Stir the lump charcoal before lighting to let any ash fall through the Fire Grate, giving you better airflow.
3. If using traditional firestarters, light your lump charcoal in a 2-3 places to accelerate the process.
4. After lighting, open the top and bottom vents all the way until you get close to your desired cooking temperature. This draws the air through the EGG (fueling the fire). After that, you can begin to damper the vents.
Hopefully this gets you better results. Let us know if you have any other questions!
Thanks for watching!!!
@@OutdoorHome 1. Yep 2. Yep 3. Yep 4. Yep
Am I just a failure?
Whoever is mowing their yard better be masked up!!!😷😷😷
Thanks for watching!
I dont know what your thinking your using all that seasoning you won't be able to taste the salmon and what's with all the patt cake petting the fish like obsessive compulsive disorder
Thanks for watching!!!