Cold Smoked on a Gas Grill
Posted on November 09, 2016
The day I received my Apollo Water Smoker from Napoleon was the day that my grandmother asked me to make Smoked Salmon for her. Generally for smoking you want to keep the grill or smoker between the temperatures of 200°F and 275°F, perfect for ribs and pulled pork. For Smoked Salmon, you need a colder temperature of 140°F or so. The idea is that you’re not cooking the fish but using the smoke to preserve and flavor it. I’ve never been able to keep the smoker lower than 200°F when using charcoal. But then I had a brainwave. What if I used my Prestige™ PRO500 instead? One burner on super low with a PRO Stainless Steel Smoker Tube full of chips would fill the grill with delicious smoke and keep the temperature low. Well guess what? Success! Delicious, delicious, fishy, success!