{"id":2237,"date":"2012-08-27T12:53:29","date_gmt":"2012-08-27T20:53:29","guid":{"rendered":"http:\/\/www.smokinpetebbq.com\/?p=2237"},"modified":"2012-08-27T12:53:29","modified_gmt":"2012-08-27T20:53:29","slug":"hot-smoked-salmon-using-hazelnut-wood","status":"publish","type":"post","link":"https:\/\/www.smokinpetebbq.com\/wordpress\/hot-smoked-salmon-using-hazelnut-wood\/","title":{"rendered":"Hot Smoked Salmon using Hazelnut Wood"},"content":{"rendered":"

\"\"<\/p>\n

Succulent Smoked Salmon normally takes 8 to 12 hours but this recipe provided comparable results in less than 1\u00bd hours on the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill.\u00a0 Even the most finicky of fish eaters will be asking you for another filet!<\/p>\n

Seasoned Kirkland (Costco) Farmed Skinless Atlantic Salmon filets lightly with Fagundes Seasoning<\/a> and Old Bay.\u00a0 Preheated the MAK 2 Star<\/a> Wood Pellet BBQ Smoker-Grill to 200\u00baF using Hazelnut Blend BBQ Pellets<\/a> and smoked the Salmon Filets for 1 hour.\u00a0 Increased the temperature to 300\u00baF for 20 minutes.\u00a0 Pull when the filet reaches an Internal Temperature<\/a> of 135-140\u00baF.<\/p>\n

\"\"<\/a>\u00a0 \u00a0\u00a0 \"\"<\/a><\/p>\n

The Alder basewood of the MAK Hazelwood Blend BBQ Pellets gave the Salmon that distinctly Northwestern flavor profile that is prevalent in Seattle, Canada, and Alaska.\u00a0 The Hazelwood blended with other hardwoods create a one-of-a-kind, mouth watering, smoked salmon.<\/p>\n

Smoked Salmon complimented by steamed Asparagus and a green salad.\u00a0 Hard to beat!!!<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Succulent Smoked Salmon normally takes 8 to 12 hours but this recipe provided comparable results in less than 1\u00bd hours on the MAK 2 Star Wood Pellet BBQ Smoker-Grill.\u00a0 Even the most finicky of fish eaters will be asking you … 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_post_was_ever_published":false,"_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":""},"categories":[17],"tags":[],"class_list":["post-2237","post","type-post","status-publish","format-standard","hentry","category-fish"],"yoast_head":"\nHot Smoked Salmon using Hazelnut Wood - 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\/hot-smoked-salmon-using-hazelnut-wood\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hot Smoked Salmon using Hazelnut Wood - Smokin' Pete's BBQ\" \/>\n<meta property=\"og:description\" content=\"Succulent Smoked Salmon normally takes 8 to 12 hours but this recipe provided comparable results in less than 1\u00bd hours on the MAK 2 Star Wood Pellet BBQ Smoker-Grill.\u00a0 Even the most finicky of fish eaters will be asking you … Read More\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.smokinpetebbq.com\/wordpress\/hot-smoked-salmon-using-hazelnut-wood\/\" \/>\n<meta property=\"og:site_name\" content=\"Smokin' Pete's BBQ\" \/>\n<meta property=\"article:published_time\" content=\"2012-08-27T20:53:29+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/i854.photobucket.com\/albums\/ab105\/papa_peter\/Seafood\/MAKSalmon08272012\/HotSmokedSalmon3.jpg\" \/>\n<meta name=\"author\" content=\"Peter Jautaikis\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Peter Jautaikis\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/\"},\"author\":{\"name\":\"Peter Jautaikis\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/#\\\/schema\\\/person\\\/dcfb95697ad347ee43e3f558c699f3d7\"},\"headline\":\"Hot Smoked Salmon using Hazelnut Wood\",\"datePublished\":\"2012-08-27T20:53:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/\"},\"wordCount\":152,\"commentCount\":0,\"image\":{\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/i854.photobucket.com\\\/albums\\\/ab105\\\/papa_peter\\\/Seafood\\\/MAKSalmon08272012\\\/HotSmokedSalmon3.jpg\",\"articleSection\":[\"Fish\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/\",\"url\":\"https:\\\/\\\/www.smokinpetebbq.com\\\/wordpress\\\/hot-smoked-salmon-using-hazelnut-wood\\\/\",\"name\":\"Hot Smoked Salmon using Hazelnut Wood - 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