Hi there. Welcome and thank you for watching. Please be sure to subscribe and hit the little bell so you’ll catch all of my newly published videos. This is an easy recipe and you’ll do just fine. The brisket is the challenging meat to smoke. Let us know how your salmon turned out. Happy Smokin’!!
Love smoked white fish too. Pure Michigan brother. I live in Arkansas now. And I miss my home state of Michigan so much. Best state in America. Still have a cabin up by ludington.
Awesome. However, I would take your weather scenario any day over Michigan weather. Hate the cold and snow!!! Retirement savings will not be spent in Michigan. You've given me an idea to smoke white fish this spring. Soon as the weather breaks here in Michigan I'll be publishing more smoking videos. Thank you for your support my friend.
@@SmokinwithKasket Same here Don't like the winters anymore. Loved them as a kid. But I would love to be there from spring till thanksgiving, then bye bye Seeya next spring. Yes white fish is Awsome smoked. Use to get it in the. U.P. I'll be watching👍👍👊
Heavy Metal Bar-B-Que - Thank you for your support my friend. That was my first Smoker from a few years ago. Started out with propane. Dusted it off. Keep saying I'm going to get rid of it but actually it's a great running unit. Look forward to seeing more videos from your end. Happy Smoking!!!
That salmon looks devine.. Omg yum. I just got a vert gas smoker and seasoned it. Got 2 racks of spares im gona cut to st louis but to be honest this salmon sounds better. Gotta get some.
@@SmokinwithKasket my ribs came out almost perfect. Trimmed em to st louis and did kinda a 321. More like 3-1-1/2 hour.. I am gona smoke some salmon and tilapia tomorrow
Ive seasoned and smoked fish but nothing comes out like brined fish and a fan blowing for pellice. It is a game changer. Ive done it with simple seasons and tried to get it tender and it ends up with some smoke.. Brine,air dry for pellicle and low heat smoke is where it is at.. Hands down.. Im gona use mesquite mixed with apple.. Gona throw in 2 water pans to keep heat low. In the water/chip pan adding water lags the time for the chips to smoke imo
at 13:50 I was going in for the bite, you S.O.B. My smoker arrives tomorrow evening. I cannot wait to make this the next day. Thanks for a great tutorial.
PHILLIP WHITMORE - I said the same thing to my wife. What do we do with all the Salmon. Actually, salmon can be refrigerated for up to a week and kept in the freezer for several months.
I am actually doin a wet brine with brown sugar,water,soy sauce, onion garlic and pepper with lemon juice.. Never did a dry brine.. I was gona smoke 4 pieces of tilapia but my grocery store had wild caught salmon for $4.99 a lb... What a steal.. Theyre all ready to go for tmrw.. Wish i had more money for more wild salmon @ $5 a freakin LB.. Their tilapia was a dollar less at 3.99/lb. FFS
Where you stopped id go another 3 hours. I like tender fish but i like chewy fish that has been smoked longer. A mix between tender fish and fish jerky is my thing.. I have some honey i may glaze or fo apricot jam glaze.. Dilute it a tad to glaze. I have some ms butterworth butter flavor syrup but i dont wana use it although it has good flacoe
Basically the same reason people from wherever your from do what they do. It's cultural and ethnic exposure. I am american and never and always" is an over used and inaccurate term it smacks of bigotry. When i cook i sometimes abstain from using extras and seasonings once you put them in the dish the persons eating them has no room for adjustment. Moderately seasoning foods will maintain the recipe and still leave room for tweaks by the consumer. I enjoy creative cooking without belittling other nationalities.
Terrific teaching video. Glad these turned out so well....
Thank you for commenting. Please subscribe if you haven’t already. Appreciate your support. Stay safe!!!
Great job. Not everyone knows to let the pellicle form. You did it perfectly, right Down to the alder wood. The perfect wood for fish👍👍👊👊
Thank you for your compliments and support. Much appreciated. Happy Smokin’ my friend!
Good video, buddy. I’m going to try your method. Thanks for posting.
Thank you. This worked out very well. I’ve done two additional smokes using this method. Works great!!!
I am brand new to smoking so I am excited to try your receipe for smoked salmon. You made it look sooo good!
Hi there. Welcome and thank you for watching. Please be sure to subscribe and hit the little bell so you’ll catch all of my newly published videos. This is an easy recipe and you’ll do just fine. The brisket is the challenging meat to smoke. Let us know how your salmon turned out. Happy Smokin’!!
Love smoked white fish too. Pure Michigan brother. I live in Arkansas now. And I miss my home state of Michigan so much. Best state in America. Still have a cabin up by ludington.
Awesome. However, I would take your weather scenario any day over Michigan weather. Hate the cold and snow!!! Retirement savings will not be spent in Michigan. You've given me an idea to smoke white fish this spring. Soon as the weather breaks here in Michigan I'll be publishing more smoking videos. Thank you for your support my friend.
@@SmokinwithKasket Same here Don't like the winters anymore. Loved them as a kid. But I would love to be there from spring till thanksgiving, then bye bye Seeya next spring. Yes white fish is Awsome smoked. Use to get it in the. U.P. I'll be watching👍👍👊
Thank you for your support Bill. I've reached a lull till this subzero weather passes! All the Best my Friend!!!
I made smoked Walleye similar to this from the Walleye run and it turned out great! Great video!
That sounds good. I love Walleye. I will try that this coming year. Thank you for the idea.
This is hotsmoked salmon and it looks great.. nice color and texture on the salmon..
Cheers!
Elton's BBQ-pit - Thank you for your compliments and support. Was a very easy smoke to do indeed. Happy Smoking.
Great video, can't wait to visit soon.
Random Rob - Looking forward to that!
Great video William. Keep up the great work. Going to try this on my Traeger pellet grill. Keep up the great work!. Bill S.
Bill Siebel - Thank you for your kind encouragement. You'll be happy with the outcome.
Hey Bro! Good to see You back at it! Is that a new toy? Salmon looked great! Hope to see a lot more….. Smoke On!!! \m/
Heavy Metal Bar-B-Que - Thank you for your support my friend. That was my first Smoker from a few years ago. Started out with propane. Dusted it off. Keep saying I'm going to get rid of it but actually it's a great running unit. Look forward to seeing more videos from your end. Happy Smoking!!!
That salmon looks devine.. Omg yum. I just got a vert gas smoker and seasoned it. Got 2 racks of spares im gona cut to st louis but to be honest this salmon sounds better. Gotta get some.
This is an awesome and easy recipe. You won’t be displeased. Thank you for your kind words and support. Happy Smokin’!
@@SmokinwithKasket my ribs came out almost perfect. Trimmed em to st louis and did kinda a 321. More like 3-1-1/2 hour.. I am gona smoke some salmon and tilapia tomorrow
Ive seasoned and smoked fish but nothing comes out like brined fish and a fan blowing for pellice. It is a game changer. Ive done it with simple seasons and tried to get it tender and it ends up with some smoke.. Brine,air dry for pellicle and low heat smoke is where it is at.. Hands down.. Im gona use mesquite mixed with apple.. Gona throw in 2 water pans to keep heat low. In the water/chip pan adding water lags the time for the chips to smoke imo
at 13:50 I was going in for the bite, you S.O.B.
My smoker arrives tomorrow evening. I cannot wait to make this the next day. Thanks for a great tutorial.
Lmao!!! Let us know how your first cook turns out. Have fun!!!!
@@SmokinwithKasket It was AMAZING!
Cow Farts - Great to hear!!! Every cook gets better!!!
Very good
Thank you for watching. Stay safe!
Nice job, so what do you do with all that salmon? Can you freeze some of it?
PHILLIP WHITMORE - I said the same thing to my wife. What do we do with all the Salmon. Actually, salmon can be refrigerated for up to a week and kept in the freezer for several months.
Did you say to soak it in brine for 36 hours? or 3 to 6 hours?
I did 36 hours here and that really is the max you should dry brine in my opinion. The end result was fantastic.
I am actually doin a wet brine with brown sugar,water,soy sauce, onion garlic and pepper with lemon juice.. Never did a dry brine..
I was gona smoke 4 pieces of tilapia but my grocery store had wild caught salmon for $4.99 a lb... What a steal.. Theyre all ready to go for tmrw.. Wish i had more money for more wild salmon @ $5 a freakin LB.. Their tilapia was a dollar less at 3.99/lb. FFS
Where you stopped id go another 3 hours. I like tender fish but i like chewy fish that has been smoked longer. A mix between tender fish and fish jerky is my thing.. I have some honey i may glaze or fo apricot jam glaze.. Dilute it a tad to glaze. I have some ms butterworth butter flavor syrup but i dont wana use it although it has good flacoe
Ok im gona make a joke....
This recipe is well named Kasket because you "killed it" get it?? Ba dum tss.
Lmao!!!! Good one. Thank you for your kind words and support!!!
recipe worked out great and everything went perfect until I accidentally slammed my pecker in the door of the smoker and then fell against it.
That's a great safety concern to mention...ALWAYS wear clothes when smoking!!! LMOA!!!
Why do Americans ALWAYS put brown sugar, or/and vinager in everything ?
Roasted chicken, bacon, beef, etc.
hahaha sorry its hilarious because its true! Those are like the only recipes i can find.
Basically the same reason people from wherever your from do what they do. It's cultural and ethnic exposure. I am american and never and always" is an over used and inaccurate term it smacks of bigotry. When i cook i sometimes abstain from using extras and seasonings once you put them in the dish the persons eating them has no room for adjustment. Moderately seasoning foods will maintain the recipe and still leave room for tweaks by the consumer. I enjoy creative cooking without belittling other nationalities.