If you don’t always have 8-12 hours to smoke salmon you might want to Hot Smoke your instead and have it ready in less than 2 hours. If you have a few Johnsonville Brats handy you can enjoy the best of both worlds by smoking/cooking them at the same time on your MAK 2 Star Wood Pellet BBQ Smoker-Grill.
If you’re like most of us and don’t always have access year round to fresh salmon filets then you might want to use Farmed Atlantic Salmon. I often buy my farmed salmon at Costco. They are individually packaged 4-6 oz filets. I lightly seasoned one filet with a dash of Old Bay and Smoker Pete Seasoning (soon to be available). The other salmon filet was later basted with Kikkoman Teriyaki Baste & Blaze with Honey and Pineapple.
Preheat the MAK 2 Star to Setpoint Smoke (180-200ºF) using Pacific Pellet Gourmet Hickory BBQ Pellets.
Hickory Smoke the Salmon filets and Brats for 1 hour. Bump the MAK 2 Star temperature to 300ºF and cook until the internal temperature of the Salmon reaches 145ºF and the Johnsonville Brats reach 170ºF. Always cook to internal temperatures.