I haven’t personally done it but for smoking I would do 275f or 135C until the salmon reached 145f or 63c. For grilled or blackened I would do it on high with skin up first with some high heat oil. After a few minutes when you have some blackening flip it and cook until it hits 145f or 63c. But that’s just a guess. 🤔
I know a lot of people think “they went out” because the unit is not filled with full plumes of white smoke the whole time. When you first start the unit you get a HUGE plume of white smoke. Then the smoke should subside to an almost clear light smoke. This is what BBQ folks call “clean smoke”.
@@DadGotThis no disrespect in any way shape or form. It didn’t look appetizing at first glance but I enjoy your videos and looking forward to making this.
![Kodak Black - Catch Fire [Official Music Video]](http://i.ytimg.com/vi/A4ch-olIuZo/mqdefault.jpg)
can I make this ahead of time and freeze before cooking?
I would think so, fish freezes well.
Just bought our Ninja Woodfire Grill & your videos have been very helpful! Thanks!
Great to hear!
9:28 maybe Somebody once told me the world is gonna roll me
I ain't the sharpest tool in the shed.
😂
That looks amazing!
It was!
Looks really good. How crispy was the skin? Did you eat the skin?
We did not eat the skin, it was not crispy at all. I also did not really prep the skin correctly for eating.
What about thinner skin on salmon? Grill or smoke? How long?
I haven’t personally done it but for smoking I would do 275f or 135C until the salmon reached 145f or 63c. For grilled or blackened I would do it on high with skin up first with some high heat oil. After a few minutes when you have some blackening flip it and cook until it hits 145f or 63c. But that’s just a guess. 🤔
Yep, I liked this. My pellets keep going out …. Any tips?
I know a lot of people think “they went out” because the unit is not filled with full plumes of white smoke the whole time. When you first start the unit you get a HUGE plume of white smoke. Then the smoke should subside to an almost clear light smoke. This is what BBQ folks call “clean smoke”.
I’m thinking of buying a 9 in 1 Ninja smoker. What do you think?
The PRO XL is a fantastic unit in my opinion. Great for BBQ beginner or even someone with some experience under their belt looking for EASY.
@@DadGotThis I’ve just been looking at that one! I’m not sure which stand goes with it and I won’t buy it without a stand!
Thank you looks so good!
Thanks for watching!
Looking good. I'd add a tropical fruit like mango or pineapple to that mixture. What do you say?
Sounds awesome! I think even a fruit salsa over it would be great!
No smoker could i bake this in my over if so what temperature and for how long 🤔🤔🤔
Just do it at the same temps and time as the recipe. You can even add a little bit of liquid smoke to the mix.
Spice - There's always hot sauce!
And I make my own!
I wasn't sure what to think based on the thumbnail :-) but now I'm gonna have to make this!
What was off putting on the thumb if I may ask?
@@DadGotThis no disrespect in any way shape or form. It didn’t look appetizing at first glance but I enjoy your videos and looking forward to making this.
@@davem45 None taken. Just always like to hear feedback to improve.
@@DadGotThis you’ve got a great channel and I just bought one of these and excited to try making everything
Nice
Thanks!
Old bay works good too…
I love me some Old Bay.
love smoke salmon
Me too! Any other fish you like to cook on a smoker?
I can't eat shrimp. What can I substitute? Fruit? Mushrooms?
What about crab or imitation crab?
Thanks.
You're welcome!!
🔥
Can you smoke cheese in this machine y'all?
You sure can! It has a cold smoke setting!
Have you cold smoked with ninja
I’ve done cheese. I just haven’t got around to make a video on it yet.
Sorry but you lost me when the Kamala ad came up
@@BonnieG58 I don’t run the ads on my channel. RUclips picks them. 🤷♂️
@@DadGotThis no worries...