How I Made This Perfect Smoked Salmon

what's up guys welcome back to another episode of outdoor chef life i'm taku and today we have an interesting episode here we're going to try something out i read in one of my comments that they somebody turned their smoker into a cold smoker these things this is a camp chef pellet grill and most grills like this smokers like this only do hot smoke you can only bring it the temperature down to about 160 degrees and that cooks whatever you're smoking like especially like salmon i want to do a cold smoked salmon so a subscriber was saying in the comments that there's little secret is to remove this little guy and attach a little pipe into another box and use that smoke to cold smoke things i was like oh that seems pretty easy doable and like a little quick fix first thing would be to just take this little little hat off this little guy and this comes off pretty easily so i read this comment months ago so i don't exactly remember what he said like the whole thing but i just remember that it was take this off run a pipe from here from this thing because this is like the chimney of the smoker right and just run that smoke into another box i think that's pretty much the gist of it now there you go okay well the top is off but now i'm kind of looking at this uh i have this pizza oven on the side i'm wondering if i can run the smoke out of here and then into there and then i'll just put like a little a little rack in there and then put my salmon on there let's see what happens if not if that doesn't work then we'll get another box or something a cardboard box will probably even work before we do anything else we're going to make a salt and sugar cure for the salmon i just pulled the salmon out of the freezer last night to defrost and it's going to be a 50 50 salt and sugar so i'm doing about a half cup each and mix it all up make sure it's all mixed up and we're just going to put a layer on the bottom put it all on the salmon spread it out evenly and then just going to leave it in the fridge for about an hour to maybe an hour and a half oh we're at home detail where do i go let's see maybe even plumbing i could find something that i'm thinking of like the the stuff you put on the dryer oh here it is oh yeah i think this is what i need this semi-rigid duct and this i think you can extend this this one is nine dollars and that'll work now we got to go find jocelyn she's at the gardening section looking for a bunch of gardening stuff i think found her she's got dirt jolson's gonna get a bunch more stuff but uh that's all i needed just one thing so see you guys back at the house all right and i'm back i have the thing right here that i just bought so let's see i'm just thinking that's going to go right on the chimney there that actually fits kind of perfectly there you go oh there you go and i'm going to extend this out like that and into into the pizza box right here and then hopefully the smoke transfers from here on into here and then there's vents in the back of this so hopefully that's enough venting ventilation uh to boom boom boom i'll probably have to put like some kind of cover on the opening here there we go turn that on let me make sure i have got enough pellets in there this is a wood pellet grill so just set temp let's go high smoke high smoke firm it's going to take a little time to start up all right we're just going to rinse off all the salt and sugar that was actually about almost an hour and a half i don't know if you guys can see that but there's definitely smoke coming out of the back of these vents right here on the pizza oven so i think this is gonna work i think i just need to seal the front maybe just with a little cardboard there's smoke going in there hundred percent i just need to cut out this circle and i think i'm good to go how to build i think i got it just put that right there bam and now there's smoke coming out of the back you see that right let's check the temperature on the pizza oven because this has a thermometer it's actually a little it's a little hot it's 120 is that about 120 degrees in there which is cooler than if i would smoke it in in the actual grill stain at about 120 degrees i think we're just gonna go for it i don't think that's hot enough to cook the fish so i think it should be all right and that'll fit perfectly in there all right that looks pretty good all right i think it's pretty funny looking huh but i think this is gonna work and you might be wondering why do you want a cold smoke it over just just why not smoking in here right it's a little hot well you see the thing is these grills and most most like smokers like this they only get to 160 degrees that's the coldest it gets so when you smoke it at that temperature it's going to cook the fish and you know when you when it cooks the fish it changes the texture and you know when when you know when you buy smoked salmon from a supermarket it still has that raw texture and that's what i want that's cold smoked so i want that raw texture still but with the delicious smoky flavor so that's the goal here that's what i'm doing and i'm going to let that go for about maybe an hour and a half two hours jocelyn wants to give you guys a garden tour so i guess that's what we're gonna do right now what you want to show us if you look here is my broccoli but it got eaten there's not much to show right now to them because i just wanted to show you my babies my little beets are in there okay these are all people oh she's got some stuff going but a lot of a lot of babies she's got going on the winter plants you know are starting up and all the summer stuff it's gotta go all the tomatoes are like just a couple tomatoes left and my smoker is going look at that that thing is smoking smoking hard and the temperature still about 110 110 120 right around there so that's pretty good this is gonna work such an easy hack we're in my office right now you see all these boxes i just got a delivery from helio threads shout out to brian man so he's a brian from helio turrets he's a subscriber of mine who actually reached out to me and when i was trying to print these sweaters this is a salmon print from a previous video of mine where i cut this salmon and then my friend dwight printed it beautifully and now it's framed in my dining room and also it is right here right on this sweater and brian helped me with that another subscriber just helping me out you guys are always helping me so thank you you guys are the best man i swear it's so awesome i have the best subscribers you guys help me with all kinds of stuff give me a bunch of suggestions you guys give me great experiences just like you know everywhere i go i feel like i have a friend you know anywhere so these hoodies are now available on my website outdoorschefflife.com thank you guys for all your support and i'm really excited about this and these sweaters that i picked out he gave me a sample of a bunch of sweaters and i try to pick the best quality ones and these are super comfy so soft one more thing i wanted to mention all these hoodies are going to be shipped out in these hundred percent recycled pulley mailers from eco enclosed and yeah so eco-friendly oh we got the logo on them too that's branded that is awesome look i got these as well these i'm gonna send out the shirts in them the long sleeve shirts i just restocked as well bam these ones right here link in the description so that's i guess that's enough self-promotion for now thank you guys for all your support and uh salmon should be ready in no time and it's been an hour and a half so i think that's good that enough oh look at that oh that's very smoky that's looking good smoky all right so i'll tell you what we got to do now and i'm going to wrap it still has the skin on i'm gonna wrap it in plastic and what that's gonna do is that's gonna lock the smoke inside of these salmon pieces and then we're just gonna throw this in the refrigerator for overnight and we're gonna have some smoked salmon in the morning and we're gonna test out another one of ricky's knives from perfection nice this is a damascus steel i believe vg10 pretty pretty knife like it love to handle oh like butter super smooth i don't even need this much onion but this is some pickled artichoke hearts if you use capers or you know anything like that i like putting pickles and stuff on it too and of course we have to do the smoked salmon i'll take the skin off here like this and i'm just going to slice this like i would some really thinly sliced sashimi oh that's this is looking nice oh that is nice just toasted it a little bit in the oven and we'll just do like the typical you know smoked salmon toppings you could use a bagel whatever you like but i have this really tasty country loaf right now got some onions and finish it with a little bit of dill [Music] ladies and gentlemen [Music] no beer just oj it's so tender it's delicious and this is the last of my salmon and this was that salmon the last salmon that i caught they see you see up here on the painting as well as my sweater it was this salmon it's the last of it actually he lives on because he's on the sweater and the painting what do you think the artichoke's good i like it i didn't know how quick it was to smoke the salmon yeah i mean you could smoke it for longer but the smoke was pretty intense and yeah you don't need to smoke it too long and um yeah and it's it's perfect right it's like better than the store-bought smoked salmon that looks like this and it's just so it's more tender so much yeah it's so tender and delicious it smells so good nice such an easy hack to do i literally just bought one piece for it and used cardboard and that was it turn your regular smoker into a cold smoker well i guess if you don't have the little pizza oven like i do next to it you could probably just use like a box but you do have to make sure you wrap it up with that saran wrap and leave it in the fridge overnight at least because that's going to really concentrate the flavor inside the salmon yeah wow that was great that was really great i love that smoked salmon well thank you guys all for watching remember if you guys want a hoodie outdoorcheflive.com available now and uh yeah thank you guys all for watching and thank you for supporting the channel as always and see you guys next time

Channel: Outdoor Chef Life

Views: 138,809

Rating: 4.9646745 out of 5

Keywords: smoked salmon, cold smoked salmon, salmon, smoked king salmon, cold smoker, smoker, smoker grill, DIY cold smoker, salmon smoker, catch and cook, smoking salmon, how to cold smoke salmon, how to smoke salmon, how to make smoked salmon, how to make cold smoke salmon

Id: 0qIbA0lvUxg

Length: 15min 54sec (954 seconds)

Published: Tue Dec 08 2020