TRAEGERIZED SALMON

[Commander Cody]

hey,

today i scored some fresh salmon........been toungin' for some more salmon since i hit the sticks.........

i am doin the TRAEGERIZED salmon, as the header reads. the recipie calls for ..........

3lbs salmon skin on...............i got 1.5kgs.....4 portions skin on
1/3 cup white wine................i used brown brothers "CROUCHEN REISLING"
1/3 cup soy
1/3cup olive oil....................i used Mt sterling bush lime infused cold pressed extra virgin olive oil
2 tablespoons of the TRAEGER salmon shake.

will marinate this for 3hrs. then pre heat the TRAEGER.................for 2hrs worth of smoke setting finnised by 10 minutes on high while basting with left over marinade.

as usual photos are a given..............will post these tomorrow morning.

kevin

[Commander Cody]

good-morning,

photos of salmon TRAEGERIZED.

enjoy













kevin

[urbangriller]

Nice work Kevin.

Chris

[Davo]

G'day Kevin,

With your Traeger, does that have a digital thermostat or the 3 speed smoke/med/high as does the Texas 075 model?

Did you grill the fish just on the high settings and with which flavour pellet?

I'm presently running applewood pellets through mine lately.....might try the cherrywood next.

I've noticed a 25-30F difference between hickory and applewood overall where the applewood has the lower temp which is handy for smoking.

I haven't tried fish in mine yet, maybe a project for this coming weekend.

Cheers

Davo

[Commander Cody]

davo,

the 100 deluxe has the three speed. i did try to get craigto order me the electronic one but, as you know he was gusumped on the dealership.....i used the smoke setting for 2 hrs then high for 10mins.......the pellits i used were onion and mesquite, about 60---40 split on the mesquite.

davo, you must give seafood a try on your TRAEGER...................this weekend i hope to score some crabs, mussells, and good quality prawns......to go with a couple of full red emperors..........let you know how things go.

kevin

[Captain Cook]

G'day Kevin,

With your Traeger, does that have a digital thermostat or the 3 speed smoke/med/high as does the Texas 075 model?

Did you grill the fish just on the high settings and with which flavour pellet?

I'm presently running applewood pellets through mine lately.....might try the cherrywood next.

I've noticed a 25-30F difference between hickory and applewood overall where the applewood has the lower temp which is handy for smoking.

I haven't tried fish in mine yet, maybe a project for this coming weekend.

Cheers

Davo

Davo
You will get a temp difference with the different pellets
The Traeger pellets are a blend of 1/3 flavour wood and 2/3 oak (I think) and the temp settings are based on the mean btu output of their pellets. When you use a harder flavourwood the btu output is higher and hence a higher temp. The same occurs in reverse for the softer woods. The softerwoods also produce more ash.

Cheers

Phil

[Buccaneer]

Kevin, why is your couchon reisling red?
You guys sure do things different in QLD

[Commander Cody]

Bucc,

not red, pink.........................flogged the wifes rose.................and it is victorian stuff.......left over from the dayze of living in the big stink........not one of the great local wines from around here..........

kevin