Marinaded 8 ounce Costco Atlantic Farmed Salmon with Mr Yoshida’s Traditional Teriyaki for 8 hours. Patted dry and allowed the filets to dry in the refrigerator overnight. This allows the Salmon to form pellicles before hot smoking.
Preheat the Traeger PTG smoker-grill to 180ºF using Pacific Pellet Gourmet BBQ Alder wood pellets. Smoke the Salmon for an hour at 180ºF.
After an hour of Alder smoke at 180ºF increase the PTG pit temperature to 275ºF until the internal temperature of the Salmon reaches 145ºF. For planning purposes it will take approximately 1 ¾ to 2 hours for reach temperature. If you don’t have a digital thermometer you can pull the fish when it flakes easily with a fork.
The tailgate Traeger PTG is very efficient due to it’s small cooking surface. As you can see from the photo below this hot smoke/cook took about one 16 ounce cup of pellets. Unlike a larger pellet smoker-grill which would have used 1 to 1½ lbs of pellets due to their cooking surface. The PTG is perfect when cooking for 2 and while on the road in your RV.