Smoked Salmon on the Weber SmokeFire Wood Pellet Grill
Instructions
- Fill hopper with desired pellet flavor. For this recipe, cherry, apple, hickory or grillmaster blend are recommended options.
- Prepare the grill for cooking over low heat (250°F) . Please leave your Wood Pellet grill ON for the entirety of your cook to ensure the rest & serve steps are received seamlessly.
- Connect your grill to the Weber Connect app to receive notifications when the grill has reached temperature and to engage SmokeBoost.
- Once your grill reaches 225ºF, activate SmokeBoost – this will cool the ambient temperature to between 165-200 degrees to achieve optimal smoke flavor infusion.
- Season the side of salmon with salt and pepper.
- Place the salmon, skin side down in the grill and close the lid
- Cook salmon on the SmokeBoost setting for 1 hour.
- Deactivate the SmokeBoost setting. The Wood Pellet grill will return to 225ºF automatically.
- Continue to smoke the side of salmon to an internal temperature of 135°F. Roughly 1-2 hours more.
- Carefully remove the side of salmon from the grill and place on a baking sheet.
- Cool salmon to room temperature and use immediately or place in the refrigerator and cool down.
- For use, remove the salmon from the refrigerator 30 minutes prior to consumption.
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