{"id":11316,"date":"2018-07-13T16:37:34","date_gmt":"2018-07-13T23:37:34","guid":{"rendered":"https:\/\/www.smokinpetebbq.com\/wordpress\/?p=11316"},"modified":"2018-08-14T16:11:20","modified_gmt":"2018-08-14T23:11:20","slug":"kippered-salmon-wood-pellet-smoker-grill","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/kippered-salmon-wood-pellet-smoker-grill\/","title":{"rendered":"Kippered Salmon – Wood Pellet Smoker-Grill"},"content":{"rendered":"
\"Kippered<\/div><\/div><\/a>
Kippered Salmon<\/div><\/div><\/div><\/div><\/div>

Kippered Salmon<\/h3>

This is my version of Kippered Salmon which involves first cold smoking the salmon at lower temperatures in my MAK 2 Star<\/a> Super Smoker Box before finishing the salmon at the traditional temperature of 180\u00baF in the pit.<\/p>\n

Started by preheating the MAK 2 Star<\/a> pit temp to 180\u00baF using CookinPellets Premium 100% Hickory<\/a>. The 180\u00baF MAK 2 Star<\/a> pit temperature equated to the Super Smoker Box being at a temp of 100\u00baF. Note that the ambient temperature will affect the smoker box temp. During the 2nd <\/sup>hour I increased the pit temp to 225\u00baF and then to 275\u00baF for the 3rd<\/sup> hour. The internal temperature<\/a> of the kippered salmon was at 99\u00baF at this point. Lowered the MAK 2 Star<\/a> pit temp to 180\u00baF and transferred the cold smoked salmon to the pit area to finish the kippering process.<\/p>\n<\/div><\/div><\/div><\/div>

\"Brined<\/div><\/div><\/a>
Brined Salmon Filets<\/div><\/div><\/div><\/div>
\"Salmon<\/div><\/div><\/a>
Salmon with pellicles<\/div><\/div><\/div><\/div>
\"MAK<\/div><\/div><\/a>
MAK 2 Star<\/a> with Super Smoker Box<\/div><\/div><\/div><\/div><\/div>

Started out by brining the salmon for 8 hours using Mr Yoshida Traditional Teriyaki<\/a> Marinade & Cooking Sauce in a 1 gallon ziploc bag. Turned the salmon every hour in order to ensure that every piece of salmon was evenly brined. Yes, there are a zillion recipes for brine out there but now and then I like to take the easy way out and Mr Yoshida's is a great product.<\/p>\n

Removed the salmon from the brine and lightly patted them with a paper towel. Placed them uncovered on a tray in the refrigerator for 8 hours in order to allow pellicles to form.\u00a0A pellicle is a skin or coating of proteins on the surface of fish that will attract more smoke to adhere to it.<\/p>\n<\/div><\/div><\/div><\/div>

\"Smoking<\/div><\/div><\/a>
Smoking Salmon<\/div><\/div><\/div><\/div>
\"Kippered<\/div><\/div><\/a>
Kippered Salmon<\/div><\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

This is my version of Kippered Salmon which involves first cold smoking the salmon at lower temperatures in my MAK 2 Star Super Smoker Box before finishing the salmon at the traditional temperature of 180\u00baF in the pit. Started by … Read More<\/a><\/p>\n","protected":false},"author":10,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[17,28],"tags":[],"class_list":["post-11316","post","type-post","status-publish","format-standard","hentry","category-fish","category-seafood"],"yoast_head":"\nKippered Salmon - Wood Pellet Smoker-Grill - Smokin' Pete's BBQ<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.smokinpetebbq.com\/wordpress\/kippered-salmon-wood-pellet-smoker-grill\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kippered Salmon - Wood Pellet Smoker-Grill - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"This is my version of Kippered Salmon which involves first cold smoking the salmon at lower temperatures in my MAK 2 Star Super Smoker Box before finishing the salmon at the traditional temperature of 180\u00baF in the pit. 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