Smoked SALMON with Cajun Honey Butter on a PIT BOSS! | Pellet Grill Smoked Salmon

[@mcs4189]

Bro idk how you don’t have 1M likes on this video…you went thru all of the steps!!! Thanks man, this helped me a lot being that i love smoked salmon but never cooked my own…..until now😏

[@madbackyard]

Thank you! Glad it was helpful!

[@jorabie9777]

One of the best videos and detailed instructions I’ve seen. I made sone on my Traeger using their recipe and I wasn’t thrilled so I’m definitely going to try this with a lot less sugar.

[@madbackyard]

Thank you! Yes, sugar level is totally up to each person. I highly recommend the Cajun rub we used or some sort of blackening seasoning though if you like a little spice. Thanks for watching!

[@mikepintell2267]

Love the video!! this is how I will attempt my first Salmon smoking. Thank you!

[@devbandy9004]

The salmon looks good and yummy. Thanks for sharing the brine recipe. That is a complicated process with lot of baby sitting. I smoke in Weber grill. First I cold smoke until the pellet tube is 3/4 done. Then I turn on one burner and cook on indirect heat for an hour or until the tube is done. I usually buy sockeye salmon from Costco or Sams whichever has better price. sometimes I do smoke lake perch and whitefish with a butterfly cut.

[@madbackyard]

Thanks for watching!!

[@devbandy9004]

@@madbackyard I tried with your brine recipe and my smoking on the Weber grill. The smoked salmon is very moist and taste as good or better than store smoked salmon. Except mine is wild caught sockeye.

[@charlesmiller6826]

Gonna look for some this week end, even if the family doesn't like fish,at least ill eat good😂

[@madbackyard]

Hey, that’s just more for you!! 😆 Let us know how it comes out!

[@markb7067]

Very nice and thorough step by step instructions. Thanks for taking the time to present each step of the process. Wife likes hot honey so I may try that in the glaze. Sure looks good! I'm thinking sides of a wild rice with zucchini & squash or possibly asparagus. Pair it with a rich chardonnay or a pinot noir. Dang, now I'm hungry...!

[@BlackJack661]

Thanks for sharing.

[@madbackyard]

Thanks for watching!

[@kevinboyd-datascience7842]

I found your baby back ribs tutorial first and now I've gone through most of your Pitboss videos. You are very thorough and explain each step and why we are doing it. Had a portable Pitboss but after all the good food I've been making upgraded to the Pitboss Austin XL and followed your instructions to season it. If you get anything back from Pitboss for these videos they should increase it!!

[@madbackyard]

Awesome! Thank you for watching! And no, I do not have any relationship with Pit Boss. Any sponsored videos we do have I always disclose that right in the beginning.

[@frankyoung4155]

Great video very informative

[@frankyoung4155]

Great video very informative

[@subriggs3505]

Can you use same recipe and technique with the pit boss vertical pellet smoker (no grill)

[@madbackyard]

Yes you can! Since no searing in this recipe it works just as easily in a vertical smoker. You might do best following along with our electric smoker recipe here: www.madbackyard.com/masterbuilt-electric-smoker-salmon/. Thanks!

[@igottils]

Do you remove the scales or leave it as is? I got some wild caught salmon a couple weeks ago and hot smoked it, but removed the scales as I wasn’t sure since it was my first time doing salmon.

[@madbackyard]

Its up to you. You can leave the skin on the bottom side.

[@MrIowahawks77]

Great video

[@madbackyard]

Thanks!

[@JayLurk007]

I’ll be trying this one for sure, but on my Oklahoma Joe rider DLX. Unfortunately no fire box for me, waiting for it to be back in stock.

[@madbackyard]

Thanks for watching! Let us know how the salmon comes out! Yeah it’s frustrating they won’t get more back in stock. I linked an alternative product down below that might work as well.

[@JayLurk007]

For most part, followed all your steps, with exception didn’t have the smoke box and didn’t do Cajun in the seasoning as my wife not a fan of that flavor. But otherwise wife said best salmon she’s ever had! Saw on a website that sells the smoke box that expected back in stock end of May. So I’ll probably just wait. Saw the alternative one you mentioned, but gonna hold tight till the Cameron’s back in stock. Seems like it’s definitely one that’s a good size with solid air flow

[@gcampos5150]

Try Pit Boss Mango Magic on your Salmon, after coating with Olive Oil. Bake, or Smoke, as desired.

[@madbackyard]

Thanks for the tip! I will definitely check it out!

[@madrabbit9007]

Why kosher and not table salt? I've seen everybody using kosher because I thought they just wanted to be fancy but is there a real difference?

[@wildcard157]

Table salt is too fine and will be overly salty. Kosher salt is a lot more coarse and will provide a good crusty bark

[@3FAZNI]

Man o man...can I be your best friend 😂

[@madbackyard]

Haha, thanks!

[@DuLichvaAmThucna]

👍👍

[@madbackyard]

Thank you! 🙏

[@JimCantu]

Instead of cooking all the ice and water why don’t you just set the grill to a lower temperature? You can set it as low as 150 and still get the smoke. I’ve used the pan filled with water or juice to keep moisture in the grill and prevent the meat from getting direct heat from the fire box but never try and “trick” the grill to cook at a lower temp. Just set the temp lower. Great seasoning and the salmon looks amazing! You’re definitely doing a great job! Thanks for the video!

[@madbackyard]

This model Pit Boss doesn’t go lower than 180 degrees, otherwise yes, that’s what I would do. Thanks for watching!

[@joshjosh-qo1hc]

You c at get a pit boss to cook that low… min has a minimum temp of 180

[@peternowak3109]

Mate to much technology.Sorry Bro

[@nitrozuse]

Farm salmon is trash

[@Skkell]

Dumb