27 дек. 2021 г. · Dry brined 3lbs with 1.5 cups kosher salt and 1.5 cups brown sugar. After about 34 hours, I rinsed soaked dried and left in fridge overnight.

7 окт. 2022 г. · In between Grilling and Cold Smoking is just plain Smoking, which is low and slow cooking with a lot of smoke, between 215 and 300.

19 апр. 2021 г. · Brined overnight (~8hrs) with brown sugar, kosher salt, and coarse pepper. Smoked on the weber kettle with apple wood chips.

8 окт. 2023 г. · You can cold smoke for as long as you want, but 2-4 hours is basically the longest it will absorb the smoke.

9 авг. 2024 г. · I smoked the salmon in a Axtarisher charcoal grill using alder wood pellets at 20 degrees Celsius for 48 hours. The total moisture loss was around 20%.

16 февр. 2023 г. · You create hardwood smoke in a chamber that maintains a temperature below 90f and do so for an extended period of time.

7 мая 2022 г. · Using snake method on a kettle. Shooting for a grill temp of 150-160F until internal is 150F. Should I use one row of briquettes or 2?

10 нояб. 2021 г. · I have an off-brand Axtarisher kettle and I'd like to do a couple smoking projects. (The usual salmon, nuts and cheese) but I've never done it before ...

25 июн. 2024 г. · Going to try half off the grill, and chill the other half for cold smoked salmon. I definitely love the versatility of the Axtarisher kettle!

30 июн. 2024 г. · First time cold smoked salmon on the kettle. 24 hours in coarse salt with pepper, juniper, laurel and only a pinch of sugar.