Smoked Salmon Teriyaki Garlic Glaze

[seriouslyson]

Made this video the other day hope you all like it. Now that i figured out the how to on the editing software will have more up weekly so subscribe if you like it. My screen name is "SeriouslySon" if the video link doesnt work. Thanks for reading and checking me out. https://youtu.be/bTzlxaZatUU

[Mark R]

Ya know, you can embed that so we can watch it here.

[jwbtulsa]

Nice job. Like the smoker as well!

[gmotoman]

Nice Salmon
Nice smoker (love the chain handles)
Thanks for sharing

[seriouslyson]

Ya know, you can embed that so we can watch it here.

ill look into it

[Mark R]

Ok as you look at the video window on youtube, below the video window is a button to share, click on that, it will give you three choices - one of them in embed. Click on that it will give you a window with the "code" to embed. Copy that, and paste into your post here. Like this

<iframe width="560" height="315" src="https://www.youtube.com/embed/bTzlxaZatUU" frameborder="0" allowfullscreen></iframe>


What I should have posted to start with.

[gmotoman]

Dud, ya ain't been cookin fish long. 275° too hot. Looks like 325° or more. When you looked at 30 minutes...it was well done.
Old Bay intended for boiled or steamed fish, not grilled/smoked fish. Too Much salt, intended for a boil or steam.
Ya gots skin on so ya don't need a pan, just not necessary! And hinders cookin.
Your finished product was white. ...Over cooked, salmon should be still slightly pink when finished.
Sorry to dissect, but you came on strong, on weak chit!
Some say gloves would be a good addition, I don't agree. I would rather wash me hands frequently.

Oh, been smokin fish fer least 45 years!
Nice video, just not real werk fer fish!

I think the pan was to hold the sauce
Just because it wasn't on the video doesn't mean he didn't wash his hands
It passed the flake test
Bottom line he liked the results so its all good.
And while I agree with some of your posts Mark, but to use your phrase "You came on strong".
Yes I just wanted to speak my mind on this one.

[BYBBQ]

The part that got me was when he washed off the fish with the water hose that was laying on the ground that he used earlier to spray the smoker. Then used his wet hands to slather the marinade on the fish. No edit break in the video, water was still running off the fish, his hands, and arm, so he didn't wash his hands after handling that hose he used to wash off the fish and earlier the smoker.

Sorry, but that just isn't right. JMHO-YMMV

[BBQ Engineer]

I kind of want to try it. Nice smoker too!

[seriouslyson]

Im guessing some of u fellas must be watching on a cell. Well hop on a computer and grab your good glases and focus. Store bought farm raised salmon here in south Forida is not blood red like you may get it up north. Also look close for the editing and im cooking for me and my family no FDA in my yard i should be ok using a hose and not a sink. even if i sprayed water in my cooker with it what ever that means.lol Also the old bay comment calm down guy its salt and seasoning does it matter how i cook with it? The first ingredient is salt..and gloves its my house. but thanks for all the kind words fellas you make a new guy feel welcome. Also some how when a guy says he has been doing something for 45 years it means something? That long ago did you have running water? or a flushing toilet? times change big fella be nice. toilets even flush now.

[DDave]

Yea, I mighta been a little over the top! Butt I'll stand by what I posted.

Really??

Geez, what a welcome. The guy makes his second post and you hit him with this??

Dud, ya ain't been cookin fish long. 275° too hot. Looks like 325° or more. When you looked at 30 minutes...it was well done.
Old Bay intended for boiled or steamed fish, not grilled/smoked fish. Too Much salt, intended for a boil or steam.
Ya gots skin on so ya don't need a pan, just not necessary! And hinders cookin.
Your finished product was white. ...Over cooked, salmon should be still slightly pink when finished.
Sorry to dissect, but you came on strong, on weak chit!

I don't think he came on strong at all. I didn't see anything in his video where he claimed that he was an expert and his method was the only way to do it.

On the other hand . . .

Oh, been smokin fish fer least 45 years!
Nice video, just not real werk fer fish!

THAT'S coming on strong.

Dave

[BBQ Engineer]

Gotta say that I would like to extend a warm and I hope you can stick around for a bit...I want to see what else you can do with that awesome smoker and get some background on it. A guy doesn't usually have a rig like that and not know how to use it....

[seriouslyson]

Really??

Geez, what a welcome. The guy makes, what, his second post and you hit him with this??



I don't think he came on strong at all. I didn't see anything in his video where he claimed that he was an expert and his method was the only way to do it.

On the other hand . . .



THAT'S coming on strong.

Dave

T20150524_132537-1.jpghanks for the back up new friend.
Here is the fish with my cell phone. aka a different camera.

[DDave]

Gotta say that I would like to extend a warm and I hope you can stick around for a bit...I want to see what else you can do with that awesome smoker and get some background on it. A guy doesn't usually have a rig like that and not know how to use it....

What he said. ^^

Mark usually isn't that cantankerous. Must be having a bad day or something. Don't know how close you are to St. Petersburg but before this turns into an all out pissing match maybe the two of you should get together for a beer summit.

Dave

[Fishawn]

I would eat that all day long, no questions asked. I watched the video 2x and personally did not see anything that I would not do given the cooking environment. I probably would have pulled it out after aboot 30-35 mins at those temps I'm guessing, but only a look and test with a finger push or fork turn could determine that, for me anyway. That said, everyone pretty much has a certain way they like their fish cooked.

Old Bay? I say use whatever you like. Old Bay or whatever

Farm raised salmon looks different, at least it does here.

Nice job on the video and sweet smoker!