Weber 100108 manual RECIPES15, ALDER-SMOKED Salmon, Smoked Whole Fish, Smoked Chicken

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ALDER-SMOKED SALMON

Prep time: 15 minutes

Brining and air-drying time: 7 to 8 hours

Cooking time: 30 to 45 minutes or 1 hour to 1½ hours

BRINE

1 quart water

½cup kosher salt

½cup granulated sugar

1 quart ice cubes

1side salmon (skin on),

2½ to 3 pounds, trimmed and deboned

SMOKED WHOLE FISH

1large whole fish, 8 to 10 lbs., cleaned Red Snapper, Salmon, Trout or Sea Bass

½ cup lemon juice

1tablespoon Worcestershire sauce

1tablespoon prepared mustard

½teaspoon basil

½teaspoon garlic salt

½teaspoon salt

1medium onion, thinly sliced

1lemon, thinly sliced melted butter, or oil

RECIPES15

1.In a large pot combine 1 quart of water with the salt and sugar. Cook over high heat until the salt and sugar dissolve. Add 1 quart of ice cubes. Set aside until the brine reaches room temperature.

2.Place the salmon, flesh side down, in a deep pan large enough to hold it and the brine. Pour the brine over the salmon and refrigerate for about 4 hours.

3.Rinse the salmon under cold water and pat dry. Place the salmon, skin side down, on a rack set inside a pan. Refrigerate and air-dry, uncovered, until a thin skin develops all over the flesh, 3 to 4 hours.

4.Smoke the salmon with alder wood until the internal temperature reaches 145°F (63˚C), 30 to 45 minutes. The center of the fish will still be moist. For a drier-style smoked salmon, continue to smoke it until the internal temperature reaches 165°F (74˚C), 30 to 45 minutes longer. Using 2 large spatulas, carefully remove the salmon from the smoker. At this point, the flesh breaks apart easily. Serve warm or at room temperature.

Makes 6 to 8 servings

1.Melted oil or butterCombine lemon juice, Worcestershire sauce, prepared mustard, basil and salts; mix and brush in cavity of fish.

2.Arrange ½ of the onion and lemon slices alternately in a row in cavity of fish.

3.Brush outside of fish with melted butter or oil.

4.Overlap remaining onion and lemon slices on top of fish.

5.Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing excess to go into the water pan.

6.Cover and smoke 3-4 hours or until done.

HOISIN-GLAZED DUCK

Prep time: 5 minutes

Cooking time: about 2 hours

1Peking duck, 3.5 to 4 pounds ½ cup hoisin sauce, divided

SMOKED CHICKEN

Prep time: 10 minutes

Salt-curing time: 1½ to 2 hours

Cooking time: 2½ to 3½ hours

1whole chicken, about 5 pounds ¼ cup kosher salt

2 tablespoons unsalted butter, melted

1.Remove any excess fat from the tail end of the duck. Using a fork, prick holes all over the duck, especially in the fat of the breast and thigh areas (this will help some fat to render out).

2.Place the duck, breast side down, in a steamer, and steam for about 30 minutes to render some fat. Remove the duck from the steamer.

3.Set aside about half of the hoisin sauce and use it to lightly glaze the duck. Tuck the tips of the wings behind the duck’s back. Smoke the duck until the internal temperature of the thigh meat reaches about 180°F (82˚C), about 2 hours. Halfway though that time, tilt the duck up on its legs and let the juices in the cavity pour into the water pan. Carve the duck and serve with the remaining hoisin sauce.

Makes 2 to 4 servings

1.Remove any excess fat from the tail end of the chicken. Tuck the wing tips behind the chicken’s back. Sprinkle ¼ cup of salt over the entire surface and inside the cavity of the chicken, covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for 1½ to 2 hours.

2.Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels. Brush the surface with the butter. Do not truss the chicken.

3.Smoke the chicken until the internal temperature of the thigh meat reaches about 175°F (80˚C), 2½ to 3½ hours. Halfway though that time, tilt the chicken up on its legs and let the juices in the cavity pour into the water pan. When fully cooked, remove the chicken from the smoker and let rest for 10 to 15 minutes. Serve warm or at room temperature.

Makes 4 servings

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Contents Smokey Mountain Cooker Smoker General Safety 18.5 47CM 22.5 57CM 18.5 47CM / 22.5 57CM 18.5 47 CM 22.5 57CM 18.5 47CM / 22.5 57CM 18.5 47cm Before Lighting Lighting InstructionsSmoker Diameter Charcoal Chamber Capacity Smoking Instructions Getting StartedCooking Tips Getting StartedFood Safety Tips Helpful HintsEasy Smoker Care Alder HickoryPecan MesquiteSmoked Chicken RECIPES15ALDER-SMOKED Salmon Smoked Whole FishBarbecued Bacon Meat Loaf RecipesBrined and Barbecued Turkey Barbecued BrisketRECIPES17 Pulled Pork SandwichesClassic Baby Back Ribs Spareribs with RED Sauce Smokers Journal