Camp Chef Smoked Salmon

Hey there, food aficionados and adventure seekers! Welcome back to my humble corner of the internet. Today, we’re diving into a culinary escapade that’s sure to tickle your taste buds and elevate your outdoor cooking game: Camp Chef Smoked Salmon! Now, gather ’round as I spill the beans (or should I say, the fish?) on how to create a smoked salmon masterpiece that’ll have your friends begging for seconds. Grab your aprons and let’s get smokin’!

How to Make Smoked Salmon on Camp Chef: A Flavorful Journey

1. Prepping the Catch of the Day: So, you’ve got your hands on some gorgeous salmon fillets, huh? Pat those babies dry with a paper towel and give ’em a quick inspection to make sure there are no pesky pinbones left. Nobody likes an unexpected crunch, am I right?
2. Crafting the Perfect Brine: Now, let’s talk brine, my friends. Sure, you don’t have to brine salmon before smoking, but trust me, it’s like giving your fish a spa day. Create a flavorful mixture of water, kosher salt, brown sugar, and whatever spices make your heart dance. Give that salmon a luxurious soak in the brine for a couple of hours. It’s like a mini-vacation for the fish!
3. Choosing the Right Wood: Alright, it’s time to talk wood, and no, we’re not discussing your neighbor’s funky wooden fence. When it comes to smoking salmon on your Camp Chef, fruitwoods like apple, cherry, and alder are the real MVPs. They impart a delicate, smoky flavor that’s just perfection.
4. Firing Up the Camp Chef: Let’s get that grill smokin’! Set up your Camp Chef smoker according to the manufacturer’s instructions. Load up the wood chips, and let the smoke show begin!
5. Getting the Salmon Onboard: After giving your salmon fillets a little rinse to get rid of excess brine, lay them out on a clean surface to form a salmon party line. Pro tip: use a cooling rack to keep ’em from sticking to the grill grates.
6. Let the Smoking Symphony Begin: Place your salmon-loaded cooling rack right on the smoker grates and close the lid. It’s like a backstage pass to a flavor concert! Smoke those fillets until they reach that magical internal temperature of 145°F (63°C). Now, I know, I know, waiting is hard, but trust me, this patience will pay off BIG TIME.
7. That Crispy, Flavorful Finish: Once your salmon reaches that perfect temperature, remove it from the smoker and let it rest for a hot minute. This is the moment of truth, folks. The skin should be gloriously crispy, and the flesh? Oh, the flesh should be tender, juicy, and infused with that amazing smoky essence.

What’s the Best Salmon for Smoking? Let’s Dive In!

Now, let’s talk about the star of the show: the salmon itself. When it comes to smoking, go for the big players like Chinook (King) or Sockeye (Red) salmon. Their higher fat content makes them ideal for smoking, resulting in succulent, melt-in-your-mouth goodness. It’s like the salmon was born to be smoked!

Choosing the A-List Wood for Your Salmon Fiesta

When it comes to wood, remember this: different woods, different flavors. Fruitwoods like apple and cherry provide a mild and slightly sweet smoke that complements salmon’s natural taste. Alder wood, on the other hand, offers a delicate and earthy flavor that’s simply divine. It’s all about finding your signature smoky groove!

To Brine or Not to Brine? That is the Question!

Listen, I’m all about choices, and when it comes to brining salmon before smoking, the ball’s in your court. While it’s not absolutely necessary, I say go for it! Brining infuses your fish with flavor, ensures a juicy outcome, and hey, it’s an excuse to play mad scientist with your own brine concoction. Get creative and let those taste buds party!

Is It Done Yet? How to Know Your Salmon’s Ready to Shine

Alright, my kitchen comrades, here’s the scoop: when your salmon reaches an internal temperature of 145°F (63°C), you’ve hit the jackpot. Use a trusty meat thermometer to make sure you’re not playing a risky game of undercooked roulette. And remember, patience is a virtue, especially when it comes to achieving that perfectly smoky nirvana.

What’s on the Side Menu? Serving Up Smoked Salmon Bliss

You’ve conquered the smoking game, but what’s a smoked salmon masterpiece without some stellar sidekicks? Whether you’re going gourmet with cream cheese, capers, and bagels, or keeping it fresh with a zesty cucumber and dill salad, the possibilities are endless. Mix and match, my friends, and create a spread that’s as unforgettable as your smoked salmon masterpiece.

So there you have it, my fellow flavor explorers! We’ve embarked on a smoky journey filled with laughs, love, and of course, salmon galore. From the prepping to the smoking to the serving, it’s been a whirlwind of taste sensations and culinary triumphs. But remember, in the world of smoking salmon, the adventure never truly ends. So fire up that Camp Chef, embrace your inner culinary maestro, and let the smoky magic continue! Until next time, keep smokin’ and stay delicious!

And that’s a wrap, my awesome readers! Thanks a million for joining me on this salmon-tastic escapade. Until we meet again, keep your grills hot and your hearts even hotter! Smokin’ high-fives all around!

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Camp Chef Smoked Turkey

Savor the rich flavors of our Camp Chef smoked salmon recipe. From backyard cookouts to gourmet feasts, this dish is sure to be a crowd-pleaser.

Course Main Course

Prep Time 20 minutes

Cook Time 2 hours

Servings 6

Ingredients

• 2 pounds of fresh Chinook King or Sockeye (Red) salmon fillets
• 1 gallon of water
• 1 cup kosher salt
• 1 cup brown sugar
• 1 tablespoon black peppercorns
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon lemon zest
• Applewood or cherry wood chips
• Cooking oil or cooking spray

Instructions

Prepping the Salmon and Crafting the Brine

1. Inspect and Prep the Salmon: Lay out your salmon fillets and carefully check for any remaining pinbones. Use a pair of clean tweezers to remove any you find. Pat the fillets dry with paper towels and set them aside.
2. Mixing the Brine: In a mixing bowl, combine 1 gallon of water, 1 cup of kosher salt, 1 cup of brown sugar, black peppercorns, garlic powder, onion powder, and lemon zest. Whisk the ingredients together until the salt and sugar are completely dissolved.
3. Brine the Salmon: Place the salmon fillets in a large resealable plastic bag or container. Pour the prepared brine over the fillets, ensuring they are fully submerged. Seal the bag or cover the container and refrigerate for 2-4 hours. This brine time will infuse the salmon with flavor and moisture.

Smoking the Salmon to Perfection

1. Soak the Wood Chips: While the salmon is brining, soak the applewood or cherry wood chips in water for about 30 minutes. This will help them produce that irresistible smoky flavor.
2. Prepare the Smoker: Set up your Camp Chef smoker according to the manufacturer's instructions. Preheat it to a temperature of around 225°F (107°C).
3. Remove Salmon from Brine: After the brining time is up, remove the salmon fillets from the brine and gently rinse them under cold water. Pat them dry with paper towels and place them on a clean surface.

Let the Smoking Show Begin

1. Oil the Grates: Lightly oil the smoker grates with cooking oil or use cooking spray to prevent the salmon from sticking.
2. Add Wood Chips and Salmon: Sprinkle some soaked wood chips onto the smoker's wood chip tray or directly onto the smoker grates. Place a cooling rack on top of the grates and arrange the salmon fillets on the rack, leaving space between each fillet for the smoke to circulate.
3. Smoke 'Em Up: Close the smoker's lid and let the magic happen! Maintain a temperature of around 225°F (107°C). Add more wood chips as needed to keep the smoke flowing.

The Grand Finale

1. Check the Temperature: Smoke the salmon for approximately 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C). Use a meat thermometer to check the temperature at the thickest part of the fillet. Keep in mind that thicker fillets might need a bit more time.
2. Let It Rest: Once the salmon has reached the desired temperature, carefully remove it from the smoker using oven mitts. Place the fillets on a clean platter and allow them to rest for a few minutes.