16 Sep
Hot smoked Salmon, burnished smoky outside moist and flaky inside, a real treat. I smoked this prime cut salmon fillet in a Peetz smoking cabinet from Garden Gift Shop also using their Smokai cold smoke generator and Irish whisky wood chips from my friend Quinzil at BBQ MasterClass
The video below details how I hot smoked the salmon. Has been a while since I have made a video for the blog, hoe you enjoy it.
Let me know if you have any questions, or if you have a go yourself.
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From My Kitchen to Yours
Blue sky baking
Stories from the hearth
Making simple food great, and great food right.
UK BBQ Review site
A Blog About Food (Mostly BBQ and Grill): Trying everything once and telling you all about it. Good or bad! Blogging from areas around Newport and Cardiff, South Wales.
Bridget`s Bakery Blog
British BBQ- All the best of UK BBQ, Cooking outdoors whatever the weather.
Some of the cool and useful food, craft and sustainability skills that your grandparents knew, but probably didn't teach you!
An exploration of all things foodie in Gloucestershire!
Hunting chef William Alldis shows you how to live off the land and create mouthwatering recipes for peanuts! Grow it, forage it, kill it, cook it and enjoy it.
Fire in my hands - A passion for food in words, photos and recipes...
Recipe Meanderings from Dartmoor and Culinary Cartoons
tantalise your taste buds
Cooking Italian is a craftsman’s labour, the work of an Artisan of Flavour.
The real Italy, as seen from the heart
COUNTRYWOODSMOKE 
Posted by Quinzil on September 19, 2013 at 2:40 pm
Brilliant marcus . Thank for the heads up on the Whiskey chips. Glad you used them must tell the lads here to have a look also
Posted by shopchimney on September 17, 2013 at 5:02 pm
I know what I’ll be making for dinner tonight!
Posted by shopchimney on September 17, 2013 at 5:01 pm
Reblogged this on ShopChimney and commented:
Who doesn’t love smoked salmon?
Posted by bassarisk on September 17, 2013 at 1:48 pm
Once you have left in the fridge for 8 hours, do you rinse and leave to dry (pelicule to form), or pat dry with kitchen roll and straight to smoker – or is it unwrapped straight from the sugar and salt and straight to smoker without washing off ? Thanks.
Posted by countrywoodsmoke on September 18, 2013 at 6:24 pm
Cure, Rinse, pat dry, leave uncovered in fridge for pellicle to form, then smoked.
Hope that helps?
Cheers
Marcus
Posted by Patrons of the Pit on September 16, 2013 at 3:34 pm
Nicely done, Marcus. Looks tasty, and I fancy it when you do videos. You should do more of them!
Posted by countrywoodsmoke on September 16, 2013 at 9:12 pm
There’s another one on it’s way shortly.
Cheers
Marcus
Posted by Patrons of the Pit on September 16, 2013 at 9:15 pm
Yes!!!!
Posted by frugalfeeding on September 16, 2013 at 3:12 pm
Good lord – the most perfect piece of salmon I’ve ever seen. Bloody gorgeous.
Posted by countrywoodsmoke on September 16, 2013 at 9:14 pm
Thanks Nick, love the colour and texture.
Cheers
Marcus
Posted by Mad Dog on September 16, 2013 at 1:47 pm
That looks like beautiful salmon 😉
Posted by countrywoodsmoke on September 16, 2013 at 9:14 pm
Thanks mate 🙂
Cheers
Marcus
Posted by cecilia on September 16, 2013 at 1:16 pm
follow your Link not your Like, but i guess they are kind of the same thing!! c
Posted by cecilia on September 16, 2013 at 1:16 pm
We have finally turned a corner and are seriously looking at getting/making a smoker, I shall follow your like look into this one, after i have shown John the salmon, it looks divine.. c
Posted by countrywoodsmoke on September 16, 2013 at 9:16 pm
Thanks Cecilia, looking forward to seeing you get smoking….smoked fish is just soo good.
Cheers
Marcus