Author: Kamado Joe

Thanksgiving is rolling up on us once again and I wanted to do another Smoked Turkey video with a bit of a different flavor profile this year. This recipe definitely stands up and shouts! Brine Recipe: 2 gallons of ice cold water, divided 1 cup kosher salt 1/2 cup sugar or brown sugar 2 tbsp fresh thyme 1 tbsp ground mustard 1 tbsp peppercorns 1 tbsp granulated garlic 2 tbsp dried onion flakes 1 cup hot sauce (I use Frank’s) Take about 8 cups out of the 2 gallons of water and put it in a small stock pot. Dissolve…

Smoked Salmon is a show stopper on any dinner table when it’s perfectly cooked. In this video, I decided to smoke a 1 3/4 pound filet. I also wanted to brine and glaze it so I started looking around for ideas. I also wanted to incorporate some Jack Daniels Tennessee Honey into the recipe. The recipe I used in this video is based on one I found in the book “Slow Fire” by Ray “Dr. BBQ” Lampe. Brine: 3/4 cup cold water 1/4 cup Jack Daniels Tennessee Honey 2 tbsp kosher salt 1 tbsp brown sugar 1/2 teaspoon Onion Powder…

In today’s video, I decided to smoke a salmon filet using a more traditional method with a dry brine cure, low temperature smoke, and a honey glaze at the end. This is easy to do and tastes fantastic! Kamado Joe Smoked Salmon Recipe: 1 large salmon filet cut into 4 or 5 pieces 2 cups brown sugar 1/2 cup kosher salt 1 tablespoon black pepper Honey to glaze The day before: Mix your brown sugar, salt, and pepper together and cover the bottom of a 9×13 baking dish with it. Place your rinsed and dried salmon filets on top of…