Salmon is not one of the first foods that spring to mind while you’re thinking about BBQ, but it works wonderfully with low and slow open flame techniques. The flesh absorbs smoke flavour easily, making it a difficult-to-mess-up dish. BBQ smoked salmon is adaptable and can be served as a main course or as a side dish for breakfast, lunch, and supper.
Do you have a Blackstone Griddle and want to know if you can smoke food on it? It’s possible, as long as your grill has a flat top. Let’s look at how to smoke food on a Blackstone Griddle. This approach may be utilized on most all outdoor propane griddles and flat top grills.
Although smokers are designed to only cook food, many other traditional grills and griddles can provide a comparable experience without costing another $500 for a smoker.
A BBQ smoker box, also known as a smoker insert, is a metal box that fits on top of a BBQ grill. When heated, the smoker box contains wood chips, which produce smoke and flavour. This smoke then cooks the food to give it a wonderful smoky taste.
When using a BBQ smoker box, there are a few things to bear in mind. First, soak the wood chips in water for 30 minutes before adding them to the smoker box. This will result in more smoke and minimize the chance of the chips burning up too quickly. Preheating the BBQ grill beforehand helps to distribute heat evenly and prevent food from sticking to it. Finally, keep an eye on the temperature of the grill so that your food does not overcook or burn away.
Blackstone Grill Succulent Smoked Salmon Fillet
- Wood chips, such as oak, apple, or hickory (approx. 100g)
- 1 kg 1 kg salmon fillet skin on
- 100 g Soft Brown Sugar
- 50 g Sea Salt
- 1 tbsp Freshly ground pepper
- Natural Cooking Oil
- Ensure the fish is pin boned and scaled, tweezers are ideal
- In a mixing dish, combine the sugar, salt, and pepper. Then spread it over the bottom of a baking pan big enough to hold the salmon.
- Place the salmon in the pan, skin-side-down, then top with the remaining sugar, salt, and pepper. Leave to cure if possible overnight
- Take the salmon out of the fridge, rinse off any dry cure ingredients and pat the fish dry. To help the smoke adhere to the salmon even more, generously oil the salmon with neutral cooking oil.
- Soak the wood chips for at least 30 minutes before smoking them. Drain the chips thoroughly and place them in a smoker box or a heat-proof pan or dish.
- To smoke the salmon, prepare your BBQ so that you only have the burners on one side which will heat your smoker box.
- Fill another pan with around an inch of water and place this under the rack on the cold side of the grill.