My neighbors gave me an electric smoker, so I thought I'd try to smoke salmon with the smoker.
You can buy an electric smoker like the one I use here
Before smoking salmon, I suggest you brine it with this recipe here, and follow the instructions on how to dry the salmon after the brining it.
Another thing I learned is these electric smokers use wood chips, not wood chunks, and you shouldn't put the wood so it is touching the electric heater element of the electric smoker. I keep the side vents closed for the most part, and use a oven thermometer probe to check the internal temperature of the smoking salmon.
Too high an internal temperature and the salmon is toast, literally, as you see in our how to smoke salmon video above! Using a smoker in cold weather can be challenge, as the cold air surrounding the smoker tends to drop the internal temp of the smoker. Do not use this smoker indoors or in a garage or basement!
Line caught wild salmon is best, but farmed salmon works too, so use what you got. Check the salmon for bones, called pin bones, and remove them with a needle nose pliers.
Here is the smoker I use, it works well, not too fancy:
You need help man.
The wood does not go on the coils but in a pan.
Wood must not come into contact with heating element. You can fill the bottom with small lava rocks and set the element on top, (the lava rocks radiate even heat). Place the wood on the rocks. Try smaller chunks or chips.
You are lucky you didn't burn down your garage. 🙂
Eric Gunnar Rochow
thanks for the suggestions. i will get some of those lava rocks. i always learn something new from the comments. eric.
Earl is right about your garage...I notice a small propane tank near the smoker that is on fire, as well as the gas tank of your "antique" Ford truck (that just might be leaking gasoline because of its age). I don't think you should fool around with fire and/or electricity! You have the audacity to ridicule Christopher Kimball; at least he takes safety seriously.
P.S. The salmon on the grill pictured above should be placed diagonally or perpendicular to the bars of the grill grate. Placing them long ways makes it possible for the fillets to fall through when you turn them. Actually, Chris Kimball would place them (or a steak) diagonally for part of the cooking time, then rotate them 90 degrees to give them nice crosshatched grill marks. I wish you would not be touching that filthy tennis ball while you are cooking. The dogs are O.K., but that ball looks like it has been in the poo-poo pile! You need to trim your facial hair also. At least Kimball shaves for his show!