NOVA LOX (aka. Cold Smoked Salmon)

[@AntiDot70]

You really don't have to smoke it for 24 hours. 6 is perfectly fine if your generator produces a lot of smoke. Sugar and salt has already cured the fish, so smoking is anly adding a flavour and extending the experation time. The key no one tells you about is to wrap it in in plastic foil right after smoking and throw it in the fridge for another 24 hours. I cannot stress this enough how much this will help in making the final product outstanding and lasting more.

[@Milllarman]

Brilliant advice, thank you

[@davidh9844]

I've been making grav lax like this for 30 years. Just learned about the plastic wrap trick a month or two ago. IT WORKS. IT WORKS. IT WORKS! Do it is a huge improvement on an already almost fail proof recipe!!

[@Codeagles1]

Same when you smoke cheese. It locks in the smoke flavour and makes it luxurious

[@KevinMaloney-s1x]

Smoked Salmon always makes Christmas better. Very Nice work!!

[@mikicin111able]

Thanks for the video, did mine over white oak and tried it as soon as It was done, I thought it was ruined because of the amount of the smoke flavor but when it sat in the fridge for over 24 hours that smoke flavor went through entire salmon and it was great, turned out to be the best smoked salmon I ever had.

[@matthart4465]

Catching your own salmon is the way to go. It's the freshest way to get it. That's the most amazing lox you can make.

[@CharlesLazarus-z1d]

I use a tray of ice cubes between the pellets and the salmon. Guaranteed no heat that would overheat the cured salmon. Also, we have found tat 1-2 hours is sufficient for smoking. As for the curing, 30 hours in the fridg is more than adequate. Using a large ziploc bag also reduces the potential leakage of fluid into the fridge. Using fresh ground whole black pepper on the flesh side prior to adding the sugar/salt adds a nice flavor. Lastly, we add a shot glass of vodka a to the salmon surface to aid in extracting the moisture and it may act as an anti microbial at the same time.

[@issigeier9617]

Excellent video!!! I made my fresh Solomon using 36hr curing and 5Hr smoking and I got very good results. I am living in a hot weather country and I came up with the innovative idea and solution for how to do cold smoking with temperature of more then 31 degree Celsius outside. I am placing cooler ice gel packs of 1 liter on the Grilling net and put the Salmon skin down on the cooling packs that were before in my freezer. I have done already three batches of cold smoking that way and got good results. The cooling packs are good for about 3 Hr, so make sure you have more packs in your freezer for replacement during the smoking process. Enjoy.

[@BBQandBottles]

Great idea Issi glad it turned out for you.

[@giangos100]

very nice idea i have the same problem i will try that, but need to find a solution for smoking bacon as well , as it is hanged . Tried putting a lot of ice in the smoker but it didnt make a difference

[@freespeech4all723]

I did this for my first time. Wow...so much better than the store bought. Thanks for the tutorial. I'll be doing this from now on.

[@BBQandBottles]

So glad to hear you enjoyed it!

[@geniuspharmacist]

I subscribed immediately. Great cooking, stellar explanation, nice attitude and personality. Love the fact that you feature other channels on yours. Excellent job, keep up the good work. Wishing you more success.

[@richardwong7473]

Easy to follow instructions. Can't wait to try it for myself! Thanks for the video

[@cliffyleathersons5848]

I may try this Saturday. My wife says she doesn't like salmon. Pift...suuuuure. thank you for taking the time to make this content

[@tristanrl1940]

Capers, lest we forget! An absolute must ingredient for proper Bagels - along with Nova Lox, slice raw red onion and tomato

[@jayfogarty7544]

I've used different woods for salmon but Alder wood has been my go to!!! Might want to try them out.

[@danoconnor615]

How could you not eat that whole thing in one day? Great job!

[@interstategar]

There's a video here on KZbin inside Acme Smoked Fish in Brooklyn of them making Nova Lox. They use a wet brine of just NYC water and kosher Morton salt and the fillets sit in a large tub for 7 days. They don't say what the ratio is. Then the fillets are put on wire trays into a trolly with racks and rolled into the large smoker. They turn on the fans that dry out the fillets, then they smoker oven is set to 79 F. When the fillets are done small beads of clear liquid are on top of the fillets, and that the sign they are done. Also when they are filleting the whole fish, the make a small shallow cut about 2 inches across that lets the salt leach out of the fillet while curing. Then they trim the fillet, and put into the brining tub. Your fillets here looked a little dry. Acme's fillets are more oily. I have cold smoked before but I used a dry cure found here for 20 hours. and used my empty shed on a cool day in the fall. I used my hot smoker and with the door cracked open and it was about 4 feet from the fillets which were on a rack and smoked for 7 hours. This was awhile ago and a I used a fresh Copper River King I flew in from Alaska overnight. I cold smoked one fillet and the other I grilled outside. My Nova was just as good as Acme's or better. It was oily and perfect. Back then I paid $200 for the fish. Today it would be 1K.

[@johnnieandtheinvader7218]

First comment ever. Great job. I live in Florida, so the time of year to make it is quickly passing. I have a fantastic recipe that I can’t wait to try. Thanks to your great demonstration of how to cold smoke I think I could be successful at re-creating what you showed here today. Thank you so much!

[@BBQandBottles]

No problem. Good luck!!!

[@m3man680]

Great video, I’ve been doing everything right except the last part. I have been starting the cut from the thick end. Makes so much more sense to start from the tail end.

[@rainyday9068]

This is one of my favorite food on this planet. I would find 5 star hotels that serves this on their breakfast menu and I would go eat there until I am loaded! Now, I know how to fix it, I am certainly going to try this. Thanks so much for the video.

[@BBQandBottles]

Should save you a few dollar vs going to a 5 star hotel too 😉

[@tamra9396]

That looks delicious. I would be eating it before it makes it to the bagel. 🤗

[@stephenholland3801]

Thanks for the video. I’m trying this now. I threw some nutmeg in the mixture, so we’ll see how that goes.

[@eltonsbbq-pit]

Gonna try to make this Nova Lox.. Cheers from Norway

[@brandonlarson9251]

Coming from a guy that's not that fond of fish, that looked absolutely amazing. I guess I'll have to make a run to Costco and get me a salmon fillet now. Well done

[@BBQandBottles]

Thanks Brandon. Really appreciate the feedback and let us know how it goes. Shot us a pic and we’ll give you a shoutout on our Instagram feed.

[@underated17]

Sir Brandon salmon is amazing! It’s the best fish! Smoked, raw in sushi or cooked properly are all enjoyable!

[@timyung4143]

Well u certainly got me salivating. 😋 Must try!!! 😁 So, can just half a tube of hickory pellats lasts 12 hours😳? What outside temperature are we talking here please? Nite time here is only 10°C to 14°C😁.

[@kristenhatherill9594]

when I cured my salmon, we poked holes in the skin side of the plastic wrap, placed it skin side down on a cooling rack, and set the rack in a rimmed cooking sheet. We used juice bottles, which is what we had on hand, to weight it down. This made clean up so much easier as the juices collected in the pan. We are waiting for a few more weeks for the wild salmon to come into season and will be trying your recipe! Can't wait!

[@BBQandBottles]

Sounds great. Looking forward to hearing about how our recipe goes on the wild salmon.

[@jordanhoffman7257]

Thank you for this fantastic video and recipe. I have made it several times. Most recently, I found that after curing for 48 hours, the thinner end of the fish, towards the tail, is cured to the point of being almost jerky like. At the same time, the thickest part of the fish is more like the way that salmon or lox should look. Is there something different that I should be doing?

[@joecarter1414]

I live in Alaska so I make my lox from kings I catch. I will also use silver salmon but king is best. After salmon season I will have 40 or 50 pounds in the freezer also I vacuum seal it while curing

[@appalachianjungle5816]

Thank you! I am so excited to try his with my dad!

[@BBQandBottles]

Send us a picture of the final outcome and we’ll share it with our community on Instagram! Good luck!

[@Zinchuk_Media]

God bless you and your family for your time and effort 🎊🙌

[@jakefinn7905]

WOW! That was an awesome how-to. thank you!

[@ElhtoIsland]

Hi! Loved the Video . How do I cook salmon on gas grill? Temperature? How long would I cook it for? Is hickory what is tradionally used?

[@BBQandBottles]

I usually go with a low heat of around 300F on the gas grill and cook it until you hit an internal temp of 145F. Time depends on the size of your fillet

[@TheRabidPosum]

I've used torches to solder, braze, and cut steel. Never saw one used in cooking. This is a really cool process I'd love to try.

[@FlexibleToast]

It gets used a lot if you look into the sous vide method of cooking. That's actually the only reason I even bought my torch, like the one he used in this video.

[@donjaffe3650]

Hi. Thanks for the video. You said 24hr smoke? I'm looking to purchase a smoke tube, most say they last 5 hrs I'm assuming full. You only half filled yours and said 24hrs. Are you refilling it? How do you get half to last 24hrs? Thanks so much.

[@sbeebakhee]

By far the best thing I have ever learned thank you...

[@BBQandBottles]

Glad to hear that Shiva. I hope you enjoy it!

[@nickhargis8325]

Great video. Thanks for the info. Going to try it now

[@BBQandBottles]

Thanks Nick. Appreciate the kind words and good luck with the salmon.

[@MedTwice]

Just pulled mine off the smoker and had lox and bagels for breakfast, amazing! Your detailed instructions made this so simple. Lox has always been a special occasion food because it is so expensive, this changes everything! Thanks for the great video. I live by a lake stocked with trout, I'm going to try this with trout next time I catch a few.

[@BBQandBottles]

Comments like these are what keep us going. Glad you enjoyed it and I’m already drooling about your trout.

[@TheShaunmdevine]

How did the trout turn out? I have a chunk of salmon and trout curing right now. Will be ready to smoke monday

[@mclala2421]

I'll be trying this on a smaller piece of Salmon , thank you for sharing. A Lox/Nova Sandwich breakfast is easily $10 I could make my own and have Lox (No smoker) all week at the fraction of what it would have cost me.

[@BBQandBottles]

You bet. So much cheaper to do this yourself!!

[@TheEdrichard]

Great step-by-step guide! Question: Did the pellets in the pellet tube smolder the entire 12 hours? Or, did you need to add more in between to get the full 12 hours?

[@BBQandBottles]

I had to refill it twice.

[@dewiharmina5105]

Where to get the smoker tube ?

[@TheEdrichard]

@@dewiharmina5105 Amazon

[@agatelapidary4217]

During the first step with the salt and sugar I like to tilt everything about 15 degrees so the liquid can drain off away from the fish

[@andrewschneregerful]

Quick question the description cold smoke tube says the smoke only last about 5 hours tops, do you keep refueling the smoke tube or let it be? Thanks looking forward to trying this recipe.

[@BBQandBottles]

I refilled it a couple of times. It just depends on how much smoke flavour you’re looking for in the fish.

[@andrewschneregerful]

@@BBQandBottles thanks! Definitely gonna be a fall/winter smoke so that I can monitor it during the day hahaha.

[@antonsim8614]

Great video. Thank you. I wonder if sugar free option is possible. going to try

[@BBQandBottles]

You bet. We have the sugar free video on our channel too. kzbin.info/www/bejne/h6XdiWOEmMmJha8

[@lv2mine]

Great video. Learned a lot. Can't wait to do at home too. Cheers!!!💯🥂😁

[@assuta_ashdod_or]

Good evening. Thanks for the great video. I want to learn cold smoking and i understand that you dont need to put cured salmon in fresh water to make it less salty... Is the way we cure pork for example is the same? what is the proportions of salt/sugar/weight? do we need to put already cured meat into fresh water overnight or just do same process as u showed on salmon? thank u for answering

[@waltzb7548]

I've done this twice with sockeye salmon and it came out incredibly delicious! I also like smoked white fish like cod haddock Herring Etc. Is there any safety concern using this procedure for a cold smoke on whitefish? I'm getting varied answers all over the place. To me it seems that a fish is a fish is a fish, and the risk of cold smoking anything will be the same from one fish species to another.

[@larrypharher3698]

it looks great, and sounds easy enough. Question though. He says to use a 1/4c for every 2 lbs, but uses 1 cup of each. The math doesn't add up. Please confirm!

[@thinkingoutloud6741]

I’ve used the same smoke tube many many times and the amount of pellets he used never generates more than an hour or two of smoke for me. When I stuff it full, I can get 4-5 hours of smoke.

[@djd829]

Interesting. I have the same tube and just tried it for the first time in my grill. Just a dry run to see how the temp holds and how long it went. I didn't fill it all the way and it ran for like 5 hours. I'm sure the _type_ of wood you use matters too. I'm giving Alder a try.

[@JayB12392]

Great video, thanks!

[@briangleason5597]

I appreciate you showing each step. And You have the best recipe. Thank You Sir. I subscribed. Stay safe and healthy. I have a question the next time you make it would you show how you would put the capers what kind of cream cheese and what kind of bagels you would use no rush just sometime if you were to do it again would you show that please.

[@BBQandBottles]

Good idea Brian and welcome to the channel.

[@ediehunter2699]

Everything bagel, homemade cream cheese or Philadelphia cream cheese, capers on the cheese( think of salt when you add the capers or rinse the capers before adding) , red onion, then the sliced salmon. Enjoy

[@cmaur811]

I’m smoking a duck and a piece of salmon now hot smoke - can’t wait to try your nova.. though I don’t think a buggy cord would keep the bear away.lol

[@BBQandBottles]

If you’re trying to keep the bears away I think you’re gonna need to upgrade to military grade steel!

[@1MrBigred]

Fantastic video! I've done my own cold cured salmon but I love smoked Nova Lox, it's too hot here right now in the south but bookmarked for giving it a shot in the fall. Also, if you do this again would be interested in your thoughts on removing the skin before the curing, and/or before smoking if it results in any different end-product, or if it makes slicing the final pieces any easier? Thanks again

[@BBQandBottles]

Thanks for the feedback. Maybe we should try some Nova Lox experiments 😁 along the lines of the steak experiments we’ve been doing.

[@michaeltorres1263]

I've made lox a variety of times and did a few A/B experiments with curing skin on vs skin off. Skin off is much quicker and a more even cure. The cure is also greater with skin off because the cure mixture doesn't have to penetrate skin. The greater cure keeps the lox in the fridge for a longer period of time. The lox that came from the skin off lasted longer in the fridge without starting to get an off flavor. I much prefer skin off.

[@jimfurlong5159]

I've tried preparing nova lox with and without the skin on. Skin-on results in a moister fish and makes slicing much easier. Skin-off will result in dry salmon jerky texture.

[@hamsicle]

Love this video, thanks.

[@jimmysmith484]

My new favorite recipe! Can’t wait to fire up the smoker this weekend!

[@humblefrank1532]

I'm impressed. I saved this video.👌

[@johnquinn7777]

Great Video, I live in Arizona and want to know if I can do this cold smoke over night with the heat in the 80's. Or do it over the winter and how long can the Salmon last after it's been smoked? thanks.

[@Meeko2689]

I’ve cold smoke salmon in the summer months, what you can do is add a Tupperware with some ice in the bbq to keep the fish cold while you fold smoke it

[@jakethesnake9528]

Great video. You spoke as how to smoke overnight if weather is cool but, what about summer when temps during day is 90+ and nights are 80+ degrees? What is your suggestion for those situations for cold smoking?

[@BBQandBottles]

I’d suggest hot smoking.

[@jakethesnake9528]

@@BBQandBottles Thanks a million!

[@ronvavra]

Well, I'm about to find out if I have a solution because it's around 90 right now and will be tomorrow. I've cured my salmon and because it's too late in the day, will let it sit in fridge overnight. First thing in morning, I will start my smoker and put the salmon in with a bag of ice in the water tray. Because the smoker doesn't need to be opened to add wood chips, I am hoping to have created a mini fridge. Will add some more ice later in the day. fingers crossed. UPDATE: ten pound bag of ice did the trick. I never opened the door but felt the outside of the smoker and it felt cool. Cool!

[@rossbrandt]

@@ronvavra Yeah I tried this yesterday (temps over 90,) and it didn't work out so well, but I didn't use ice. I'm gonna wait for late fall to see what can be accomplished.

[@mlslosangeles7085]

Thanks for the great video and explanation. Do you think the salmon fillets from Costco are high quality enough to use? They have both farm-raised and wild-caught sockeye salmon fillets.

[@BBQandBottles]

I suspect they'd be fine to use. It's what my Mother-in-law goes for.

[@hummingbirdwest6869]

Just a question! Do you set the smoke to a specific temperature, or you just literally just smoke the salmon with the tube's pellets? I'd appreciate it. I've go the salmon, but want to know for sure about the last process. Thank you much!

[@joelneuman-t2q]

Can I use my Weber bbq grill to do this also? Or I need a smoker?

[@wsc2004]

Yes you can. Clean out all charcoal and get the smoking tube at the lowest point in the bbq. Then you want to get your salmon at the highest point in the bbq. Before placing salmon on the bbq hold you hand over the place where the salmon will lay to check for temp. If it feels hot then you need to create some kind of heat deflector. In the past I have used like a cheap aluminum pan you get at the supermarket for the heat deflector. If you’re worried about it getting too hot leave a digital thermometer in the grill so you can check temp. It sounds intimidating but it’s really not. I have cold smoke in a card board box before.

[@Kd2393]

Amazing work 👏

[@BBQandBottles]

Thank you! Cheers!

[@chrisw9445]

you didn't have to refill the pellets at all ? mine only burns for like 5-6h at a time.

[@lukeacrey7571]

Could you fill the pellets and use the tube vertically instead of horizontally to get a longer smoke time?

[@BBQandBottles]

Good question. I don’t see why not.

[@lukeacrey7571]

@@BBQandBottles also, I just made smoked salmon right now, and it’s really dry. Do you know why this may have happened?

[@BBQandBottles]

Following this recipe or are you saying you made hot smoked salmon? If it’s this recipe I’ve never heard or someone saying it’s dry. When you sliced your thin pieces of gravlox, you’re not getting the oil texture from the omega-3s in the fish?

[@lukeacrey7571]

@@BBQandBottles it was really dry toward the tail and I couldn’t get a nice slice, but maybe it’s because it was a small salmon. It was fine in the middle though

[@vondang3013]

Great Job!

[@thegalleryBBQ]

I'm a big fan of this just wish I ate it more....

[@anthonygrassi4860]

I'm trying to decide between a cold smoking tube and smoking maze that uses sawdust. The product description says it only provides 5 hours of smoke. Did you have to refill the tube? It didn't look like it was still smoking when you opened the grill in the morning.

[@BBQandBottles]

Great question. I did refill the tube but you’re right it doesn’t last as long as the mazes. BUT they’re a lot more reliable in the sense that I sometimes have difficulty getting the sawdust to remain lit in the maze - you need a little more finesse with the maze than the tube so it really depends on what you’re looking for. The other benefit of the tube is that you can use it on your gas grill easily so it’s not a single purpose piece of kit

[@anthonygrassi4860]

@@BBQandBottles I opted for the maze and haven't had luck keeping it lit. I used coarse sawdust the first few times and will have to try it with the powder-fine sawdust.

[@BBQandBottles]

Hum... you might consider trying wood pellets if you have a pellet grill. Then you don’t need to keep an extra fuel handy.

[@JoeyDoingThings]

I bought the A-maz-n maze, and it works with pellets. It smokes for up to 12 hours. I would highly recommend it!

[@anthonygrassi4860]

@@JoeyDoingThings I'll have to check it out. pellets would certainly be easier to source than having to travel to the saw mill for fine sawdust.

[@Miasma1]

Hi, how did you get the smoke tube to last for 12 hours?

[@BBQandBottles]

I reloaded it a few times.

[@andrewepp1682]

@@BBQandBottles also, how cold was the inside of that smoker. I know you said it stays cold where you're at in late spring, but does it have to be refrigerator temperature if you are cold smoking for more than four hours?

[@jwwhetzel2737]

Awesome presentation

[@joshuahorowitz4014]

Great step-by-step video, I followed your recipe, just put the fish in the fridge to cure. Do you think there’s any diminished quality (or heightened health risk) if I cure for 36 vs. 48 hours? I’d like to smoke tomorrow night overnight looking @ weather etc. Thanks!

[@BBQandBottles]

Nope, you’ll be fine either way. It will just be a little less cured and salted the shorter you go.

[@BobSchlobben]

HI Chef. You say to cold smoke it for 24 hours, but those smoker tubes only advertise for 4-6 hours? What is the minimum amt of time to cold smoke??? Thanks and it looks great!!

[@BBQandBottles]

Yep, you just have to refill it a couple of times if you want to extend the cold smoke.

[@BobSchlobben]

@@BBQandBottles Thank you. What type of salmon do you recommend cold smoking?. I'm in Las Vegas I'm going to have to wait too late fall for the temperature to go down but I'm pretty excited to give you a recipe a try

[@BBQandBottles]

I’d recommend any salmon you can find that has a lot of marbling. Generally, I’m going with Atlantic salmon given it’s more we’ll marbled than pacific. The fat is full of healthy omega 3s and I find the smoke adheres to it better that way.

[@BobSchlobben]

@@BBQandBottles Thanks Chef!

[@Zinchuk_Media]

Thank you brother 🙏

[@dank9358]

What a well done video excellent

[@juanmanueldominguez827]

you can tell when he start drooling right about 11:26 lol

[@richardhill2117]

That looked amazing, thank you! Question - Can you use Swerve brown sugar instead of regular brown sugar? My wife and I follow a Keto lifestyle. Thank you.

[@BBQandBottles]

I don’t see why you couldn’t Richard. You can also leave out the sugar entirely - we’ve done that before.

[@thunder_bug_1451]

@@BBQandBottles if I leave out the sugar should I substitute an equal amount of salt?

[@BBQandBottles]

No, I’ve left out the sugar entirely and it was fine without any other adjustment. The flesh of the fish doesn’t quite firm up the same way as regular lox does though.

[@MyCultureDatingcom]

Very good thank you

[@grahamsoofer4218]

I always love the “slimy” lox. How do you get it to come out as such?

[@hq3473]

Less salt / reducing curing time. Use some nitrate salt for safety. Smoke in the winter are really low temps (40s F). Do at your own risk.

[@wopac53]

Looks great

[@matttherrien9608]

I can do this without the top of the line Traeger on just regulat BBQ right? If I buy the pellets and the pellet box or whatever?

[@BBQandBottles]

You bet!

[@frenchustube]

The smoker tube in the link says that the smoke last 5 hours and you smoke it overnite. Do you refill it or ???? Thanks. the salmon looks great!

[@BBQandBottles]

Yep, you have to refill it a couple times.

[@richsellskc]

nice job. just the way my grandma taught me. ;)

[@BBQandBottles]

Thanks Randie! 🙏

[@jamesofarrell8015]

Great tutorial ! I think I followed the recipe closely and the taste was outstanding. However the texture was a bit different as it tended to flake when I sliced it. What could I have done wrong? Thanks.

[@brothrmark]

Guessing smoke temp got to high and cooked the fish?

[@jamesofarrell8015]

@@brothrmark Hi Mark, Thanks for your reply. I only lit the pellets in the cylinder, and placed it in the smoker. Never plugged in the smoker. Outdoor temperature was maybe 12-15 C maximum. Does the fire in the cylinder generate too much heat? Maybe I placed the cylinder too close to the salmon? I have a Pit Boss Series 5. James

[@anafeldman9044]

Can you do this in a regular barbecue grill? Thanks

[@BBQandBottles]

Yep, that works.

[@anafeldman9044]

@@BBQandBottles how do you do it ? please explain thanks

[@anafeldman9044]

If I use a grill where will the smoke come out, I don't have a chimney.

[@chrisw9445]

@@anafeldman9044 exactly the same process. put the smoke tube under the grates.

[@Bigbuddyandblue]

4:08 Thank you, Thing!

[@LaTashaChante]

I love this!

[@s.daniel8016]

Thank you!

[@MarkNedostup]

Great video. Looks like no matter how skillfully you slice it, there's still some flesh left on the skin. Do you throw this away or scrape it off somehow?

[@BBQandBottles]

You can keep slicing deeper cuts with your knife until you get to the point where you’re comfortable you’ve got off the last edible bits.

[@WorldCollections]

Mark Nedostup What’s left I just suck directly from the skin with my mouth...to me that’s the bonus!

[@michaelberna987]

I haven't tried eating the skin in uncooked salmon, but when barbecued properly, i will eat skin along with it. Depends on the fish and how well it's prepared though. I've had some where the skin is not so good.

[@nathanh3316]

You make awesome videos

[@BBQandBottles]

Thanks Nathan. I really appreciate the feedback 👊👊👊

[@lukeacrey7571]

How cold does it need to be outside

[@karinecarde1254]

Merci Monsieur! Bonne recette 😊

[@JacksonWalter735]

Can I use a few drops of liquid smoke during the curing process if I don't have a smoker? Or would that affect the taste too much compared to cold smoking it?

[@BBQandBottles]

There have been a few comments here of people using liquid smoke and it turning out fine so I think you'd be okay using it.

[@johnruffner8637]

I'm trying this very soon and I can't wait for the smell of that Smoky salmon. I'll write an update

[@BBQandBottles]

Yeah, let us know how it turns out. Send us a picture of it on Instagram too and we’ll give you a shoutout there... or send it to [e-mail]. Good luck!!

[@irisrothenberg7784]

What type of Salmon is best to use? Atlantic, sockeye, coho etc?

[@HatboroBaptist]

That looks good, but should you use .25% pink salt since you smoked it?

[@BBQandBottles]

No need to use curing salt for this. It's not being salted long enough.

[@Zinchuk_Media]

Cheers from Ontario 🤹‍♂️

[@casualobserver3145]

Great job! But, I beg to differ on one point. I’m quite sure I could put quite a dent in a fillet of that size. Only about half would make it past the cutting stage! Lol

[@johnkealey7016]

When you put it in for the cold smoke overnight, how many total hours did you leave it in there? Only half a tube of pellets?

[@BBQandBottles]

It was in for ~8-10 hours. A full tube of pellets and we reloaded it too.

[@pinkeye00]

also the "juice" can be used in baking :)

[@davidchadwick8317]

Where does 'lox' come from? The Norwegian (Viking) for salmon is 'Laks' (German Lachs). Grava refers to the ancient way of putting the fish in a hole in the ground for curing- think of 'grave'. Never heard of Nova lox before - the process is cold smoking as opposed to hot smoking.

[@vittoriabakes]

What temperatures do you want for the cold smoke? Sitting the fish out for so long makes me a bit nervous, but I really want to try this.

[@BBQandBottles]

I tend to do it in the spring or fall when the temps are close to the same as your fridge.

[@philippetherrien8753]

,looks very good.

[@BBQandBottles]

Thanks! I can honestly say it was

[@Bangirasu69]

I wanna try it out but still worry about the juice that will come out of the fish during the brine in the fridge. Is it smelly? cause my mom would kill me if it turned out very smelly. Thanks for ur answer!!

[@BBQandBottles]

It doesn’t smell. Just make sure you put the fish in a cookie sheet/baking tray so all of the juices get captured there.

[@tarmac1697]

Chysaor Junior If you don’t have a vacuum sealer, put the Salmon into two Zip Lock bags and it won’t leak at all

[@stephaniegildnes4191]

Did you take the pin bones out? Thank you

[@lazmotron]

10 out of 10

[@brianhenry5834]

what temperature do you smoke it at. you say cold smoke, but what temp in F ?