Kettle Salmon

[retired trucker]

Not sure what Teleking's method is, but other than using my instant read thermo, I use the finger touch method. Just push on the thickest part of the steak and feel the firmness or lack thereof. I prefer the therm and pull mine at *138 and let it rest for about 3 or 4 minutes, and it winds up around *140 - *142 which for my taste is right on target. Love me some salmon with some TC's. However I am not agin trying something else. The salty taste of the D B sounds good to me.

Omar

 

[Bob C Cue]

Yes I agree with Fwismoker, you can give advice and be nice at the same time. It's obvious you don't probe your fish, just tell us what your technique is or what you look for..:thumb:

Did I just step into an episode of the twilight zone?

 

[AClarke44]

Did I just step into an episode of the twilight zone?

Lol. I agreed with wanting to learn new techniques for checking doness. I was telling Teleking he can give advice and still do it in a nice manner. :becky:

 

[AClarke44]

Not sure what Teleking's method is, but other than using my instant read thermo, I use the finger touch method. Just push on the thickest part of the steak and feel the firmness or lack thereof. I prefer the therm and pull mine at *138 and let it rest for about 3 or 4 minutes, and it winds up around *140 - *142 which for my taste is right on target. Love me some salmon with some TC's. However I am not agin trying something else. The salty taste of the D B sounds good to me.

Omar

Thanks Omar!

 

[Titch]

You stick a probe anywhere you want too., I do,

Nice looking fish ,my wife would fight you for that

 

[cheez59]

I dearly love salmon when it is done right. I have not had much luck making it real good. I would love to know more about it.

 

[Fwismoker]

Did I just step into an episode of the twilight zone?

Hey don't put Andrew in the same category as you...I actually get along with Andrew on "most" things! :tsk:

 

[Q-reps]

Looking good.

 

[AClarke44]

I dearly love salmon when it is done right. I have not had much luck making it real good. I would love to know more about it.

I've never really been a fan of salmon but I think it's because it wasn't being cooked right.
It's actually simple, just buy it fresh. I setup my kettle for indirect using fire brick to bank the coals. Put a couple small chunks of apple wood in the coals. Lit 12 coals got'm real hot and dumped in the center of the unlit. Let the kettle get up to 270 (my favorite temp). While the Kettle was warming I had a cedar plank soaking in water. It soaked for about 45 min. Then when the kettle was up to temp I put the fish on the plank, seasoned it then put it on the kettle. Monitored the IT until it hit 145 and took it off the kettle. Then I devoured it! :becky: It really was good!

 

[AClarke44]

You stick a probe anywhere you want too., I do,

Nice looking fish ,my wife would fight you for that

That's what I'm talkin about Titch! :becky:

Thanks, my wife hates salmon so no fighting here.

 

[ssv3]

Looks awesome Andrew. Like the salad on the side also. :thumb:

 

[AClarke44]

Looks awesome Andrew. Like the salad on the side also. :thumb:

Thanks Sako!

 

[Happy Hapgood]

Looking Good Brother!

 

[AClarke44]

Looking Good Brother!

Thanks Mike!

 

[ShadowDriver]

Please allow me to resurrect this thread for a moment... if only to say, "Thank You."

Andrew, you're a great teacher. Used your technique from above... timing, etc.

Here's my own attempt after reviewing your instructions:

This is NOT about me... but about some excellent direction from above.

It worked out great. Many thanks.
My 8 month-old tore up a piece, thanks to you!

 

[AClarke44]

Thanks Marc! I actually havent cooked salmon in the kettle for awhile now. Im gonna have to do it again soon..

Yours turned out looking great! Looks like you cooked directly over the coals. I may have to try that...:thumb:

 

[Sea Rover]

Don't over think salmon. When the white fat shows it is done. This is with wild king salmon,farm raised garbage who knows. Being a commercial salmon fisherman I have my opinion.