Kamado Joe Candied Salmon

[@neillymac2701]

Hey buddy,great recipe,this is a regular on my Kamado Joe roster and one of my families favourites,good job.👍

[@mantzbrinkman9291]

I forgot to mention. This is my third batch for candied salmon in the past two weeks. This is first time I tried your recipie. I like it the best. My other batches were based on a dry brine which made it too salty for some uses. Still great for scrambled eggs and other salmon ingredient recipies. Your recipie is much less salty and delicious. That orange citrus is a nice ingredient for the smoked salmon.

[@robvangemert2737]

Great recipe John. Thx

[@ryanabardo]

Hi John, great recipe. What type of lump do you use?

[@mantzbrinkman9291]

Hi John, is there a specific internal temperature for the salmon that you aim for?

[@marktcoleman]

I always was told never to put the brine in a metal container. Glad it turned out OK.

[@BobR65]

John, this sounds awesome. I'm going to give it a try. Your videos have inspired me to attempt many things on my KJ. Quick unrelated question though. Does your video camera have white balance setting?

[@robertnardi4104]

Never seen that much charcoal in a kamado before. I have an original #141. It’s made for very little charcoal for cooking

[@dozer33268]

Don't waste your time this fool doesn't tell you what temperatures to use