Smoked Salmon on the YS1500 Pellet Cooker

Our cookers are great for instant gratification, sure, but one of the little-known facts about smokers is they are a phenomenal tool for meal planning and making the most out of your grocery budget. Smoking for more than just one meal is a great way to stretch your dollar and your time manning the grill. Our customer service guru Herb recently came across a stellar deal at his local Sam’s Club and shared his method for brining and smoking salmon on the Yoder Smokers community Forum.

INGREDIENTS

  • 27 Salmon sides (roughly 36 pounds)
  • Salt
  • Plowboys Fins & Feathers Rub

INSTRUCTIONS

  1. Cut the fillets in half, rinsed it off and dry brined it
  2. After about 3 hours in the brine, rinsed it off.
  3. Let it sit to air dry and form a pellicle.
  4. Lightly sprinkled some spices on it all.
  5. Put it all on the YS1500 to smoke at 200 degrees