I destroyed a Copper River Sockeye last night...

  • Power User

    …and by ‘destroyed’ I mean DEVOURED!

    A buddy of mine picked this up from the store yesterday ($7.98/lb.) and asked if I could cook it for him on the Pit Boss. “Yes, but it’s going to cost you!”, I replied. Simple prep of salt, pepper, lemon, fresh dill, garlic and Irish butter. It took approx 1 hr. 40 minutes to reach 140 with the grill set to 200. The cedar plank was a nice heat shield to guarantee a slow warm up. There was almost zero loss of fat during the cook. The fish turned out perfectly moist and flaky with amazing flavor and slight smokiness.


  • Walton's Employee

    @Joe-Hell Do you often cook on planks? I have tried it a time or two and never noticed a difference. Is it only supposed to be used for heat shielding?

  • Power User

    @Jonathon I have used them many times and I’ve always noticed a distinct cedar character although that depends on the temps you are cooking at. To get the most of it I will soak in water for a bit and cook over pretty high temps…the wood should scorch and smolder a little bit. I’ve had a few catch on fire. lol.

    When it came to cooking on the Pit Boss I wanted as low and slow as I could get away with. Due to the the size of the fish I figured the cedar would shield against any hot spots I might have and slow down the cooking process as much as possible. I doubt there was much if any of the cedar that was picked up by the salmon although I didn’t eat much of the side that was resting on the plank. The pellets I was using were apple.

  • Walton's Employee

    @Joe-Hell Okay, I would have understood if it was used as a heat shield but I gotta say I’ve tried salmon and some sort of white fish o cedar planks and I didn’t notice any type of advantage. Maybe my pallet isnt sensitive enough or I was doing it wrong. Either way, I’ll try it again!

  • Power User

    @Jonathon My dad just raced to the store to buy one for me to cook after seeing my photo! Darn…That means I’ll have to eat more Salmon this week. Woe is me.

  • @Joe-Hell , just back from the copper river dip netting salmon, slow day , we only got 27 reds and 3 kings… yum FA57CB1E-3CC6-41F3-95EC-356761136EB4.jpeg

  • Power User

    @gerry-johnson Oh man! I’m jealous…that is bucket list stuff right there!

  • Regular Contributors

    Man that is fun stuff. Miss some of the high country for sure. We used to get those sent fresh to Colorado once in a while MMMM. Now its about staying warm lol
    Enjoy while you can!

  • @Joe-Hell was told if cooked fish in smoker then next meat would taste like fish since it is so strong smelling and tasting. Thoughts?

  • Power User

    @twilliams I think Jonathon may have brought up that topic when I was smoking a bunch of trout on a couple of runs. I haven’t used it since but I didn’t notice any lingering smells. It was suggested that I use the smoker cleaner that Walton’s offers which I intend to purchase on my next order.

    I’m sure one bottle will last forever with my production


  • Walton's Employee

    @twilliams Fish can absolutely make your smoker taste like fish the next time you use it. Joe’s recommendation of the smokehouse cleaner will work well for you. If its a pellet grill just be careful not to get any in your heating box on pellets and let it run for a few minutes at least after youve cleaned it before adding any meat.

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Recent Posts

  • K

    @Jonathon @LaBarca-cf What I take @Jonathon is saying is that you might just want to “pre-grill” your fresh sausages all the way up to full cooked temperature (71 C/160 F) and then bag them. Store them on ice until you are ready to serve them. When you get ready to serve them, throw them, bag and all, into a 160 F/71 C kettle of water for 20 minutes. Your sausages will be serving temperature, smoky and delicious. You will also bypass any chance of serving bad meat. This will work especially well if you have a vacuum bag sealer. If not, slowly work the air out of a ziploc bag and seal that as well as you can.

    let us know if any of this is helpful.

    read more
  • T

    @Jonathon sure did, and so did the other 11 out of 12 people conpared to that half hog i did. They said that both were delishous but like the black bull better. Now with that said the 1/2 hog had alot more hours of smoke time which gave it alot of smoke flavor where the black bull had more seasoning flavor. 1/2 hog was 23 hour cook with approx 6 hours smoke and one 8 lb pork butt only had 2 hours smoke. Took both meats up to 160° then cut off smoke, wrapped in foil and finished cook to 200°. Both were extremely juicy

    read more
  • @Dave-R Interesting. I would have not expected that much difference between the two.

    read more

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