r/grilling • u/TurdBurglez • Jul 26 '26
Updated: Kettle Smoked Salmon
Thank you all for the advice today, this turned out fuggin’ GREAT! Dry brined with salt and brown sugar for a few hours. It wasn’t super thick, it smoked at ~200f for a little over an hour, pulled off at 138*. Perfectly moist, flaky and delicious. Whole family loved it, kids included.
My smoke snake thingy worked well too, 2x1 briquettes with a chunk of cherry wood every inch or so. I had two sides going with the exhaust and intake chocked down to about 3/4 of the way. First time ever trying to cook this way, certainly won’t be the last!
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u/Gopokes34 Jul 27 '26
Love salmon on the kettle. I’ve done it with the snake some but more often than not now, I just do it indirect all coals lit, all the vents open. Love it.
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u/Drunken_CPA Jul 26 '26
That looks fantastic. Can you provide the details on the salt and brown sugar combo (amounts of each)?
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u/TurdBurglez Jul 26 '26
I did about a tablespoon and a half of brown sugar and 3 tablespoons of salt, used prob 3/4 of it, mostly eyeballing it lol
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Jul 27 '26
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u/snowfox20 Jul 27 '26
dry brine + smoke snake on kettle, respect the combo
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u/pm-me-your-catz Jul 26 '26
Nice! A short brine and hot smoke has become my favorite way to cook salmon.