Fresh Chinook Salmon (King) caught at the mouth of the Umpqua River by a friend. Fresh from the Pacific Ocean these King Salmon have such a beautiful color and they taste scrumptious. This salmon is perfect for those who do not care for a gamy fish taste - it was that fresh! Couldn't wait to pop it on my Green Mountain Grill Davy Crockett Tailgater unit with a little Hickory smoke.
Lightly seasoned the salmon with salt, pepper, granulated garlic, and Old Bay. Wanted to allow the Chinook Salmon to speak for itself and not overpower it.
Preheat the Green Mountain Grill Davy Crockett Wood Pellet grill to 180ºF using Pacific Pellet Gourmet BBQ Hickory wood pellets.
Hot smoked at 180ºF for an hour and then bumped the pit temperature to 225ºF until the internal temperature reached 145ºF.
Turned out extremely moist and delicious. You'll see for yourself if you use my technique. Trust me, it doesn't get any better than this!!
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