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BBQ, Smoking, & Grilling 14

Maple Glazed Salmon / Jeff Philipps recipe

linguafood | Nov 8, 201310:08 AM

So I'm planning on hot smoking a couple of salmon filets in my Bradley for a dinner party tomorrow, following Jeff Philipps' recipe (I'm signed up for his emails).

Now -- this requires smoking the salmon at 100 degrees for the first two hours, then increasing to 150, and after that letting it get to 175.

Two questions:

Since we haven't splurged on the Maverick thermometer yet, does anyone have a tip as to how we can get this as accurately as possible?

Secondly, is this hot-smoking or cold smoking? I'd really like to make *cooked* salmon with a smoky flavor, not interested in lox at this point (some other day, for sure)... color me confused, I'm a bloody newb after all.

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