Master-Hack
New member
Since I work all day, ribs or boston butt would be hard to get smoked in time for dinner before midnight. Was thinking about a quick smoke on some king salmon fillets and then finishing them off in the oven. I did this once before on my pellet grill (by accident – long story). The end result was a mildly smoked fillet but had the finish between smoked and grilled. Smokey but firm and moist. It was the best salmon I had ever eaten.
Trying this tonight. Thought I would use ¼ cup of alder chips at 225 for about 45 minutes or until the internal temp was about 120. Then put it in the oven at 350 until internal temp was about 145. I’m hoping this will end with similar results. Serving with hollandaise and grilled asparagus and whatever white wine we have on the shelf.
Any input on smoker time & temp or amount of chips would be appreciated.
Trying this tonight. Thought I would use ¼ cup of alder chips at 225 for about 45 minutes or until the internal temp was about 120. Then put it in the oven at 350 until internal temp was about 145. I’m hoping this will end with similar results. Serving with hollandaise and grilled asparagus and whatever white wine we have on the shelf.
Any input on smoker time & temp or amount of chips would be appreciated.