How to Smoke Salmon in a Cardboard Box - Part 2

Girl: Wow, nice! Guy: So here we go, this is our cured salmon Girl: Looking any different? Guy: It looks drier Girl: Does it have color? Guy: It has a little Girl: It has slightly turned red because it’s dry Guy: And it has little cover now, it’s like a little covered enough, so got to like skinned over, so we’re going to put this in; basically you want to keep the box, it depends on who you ask, some people say 150, some people say around 200 Girl: Who did you ask? Guy: I wanted to learn a couple of different things, but I’m going to go why we’re smoking this, I want to go back and check Girl: I’m going to see, you’re the host Guy: This should be fine. So what we’re going to do which I thought was really cool, oh grounded, is he got 2 of theses digital oven thermometers and if you remember we used this in the tomato, canning the tomato episode, we’re going to stick to the same probe, into the bed that’s had the, this Maltese has been on here for 2 weeks Girl: It’s going up Guy: 71, wow! We’re going to use 2 of these, 1 is going to go in to the biggest piece of fish because the temperature should reach about a hundred and fifty inside the fattest part of the fish, and then the other one is going to just stick inside the box as an ambient air temperature monitor. Girl: Why is it called ambient? Guy: It’s just the temperature that’s around, I don’t know. Girl: That salmon mood? Guy: My father bought me one of these a while ago and, for Christmas and he had a little note with it and it says: “Eric I have enjoyed having one of these, I trust that you will also love that.” And I have, these are very handy. So this is a birthday, Christmas present, cause my birthday is 5 days from Christmas, that I’m using. Okay, so one of these is going to go in and that’ll be our ambient temperature 1, and this one will go in to the thickest part of the meat right here. I think we’re ready to close the box, we got the chips in there Girl: So there’s really no fire at all? There’s just that hot pack? Guy: It’s just the hot plate making the chips in the fry pan, in the cast iron pan smolder. It also produces the smoke to give it the flavor. This will take; I think this will take about an hour, hour and a half. One day we’re going to do Brisket, now that only takes like 10 or 15 hours Girl: We’ll be having salmon for breakfast. Okay, so are we going to, is it like when those things were you, like is it like braise when you dare not look into till it’s over? Guy: No you have to check and see how, that if all the chips have burned out then we’ll have to add more chips Girl: Do you have more chips? Guy: Yeah, I got a whole bowl in it. Wait for the turning on? Now, I’m going to turn that to high Girl: The blade, that’s on pail you’re so much dull rod. And that’s not proper with it, 66 ambient, 71 fish so why were you inside? I decided that I’m not checking on in another 15 minutes, and you notice that things weren’t going down there. Guy: The temperature was going down, well what happened was we, when we were plugging this and we turned on we heard this kind of click noise and we don’t know what it was but what it was, was the circuit breaker on the outdoor outlet going click. So we’re going to take the extension cord and go inside with it Girl: Like the fuse? Guy: Yeah, there we go. I’m going to turn this down a little bit; so this is cooking very nicely now; 147 is the mbn temperature in the box, well just went down halfway but, and the fish is at 96, mbn temperature is above what it should be so I’m going to turn this down a little bit Girl: Marty, be scared Guy: Okay, so we’ve been doing some research here, it’s not 10:30; basically I was looking at the threemen.com site and they said that, ideally your smoker’s at 190 degrees and Alton Brown cardboards were put at 159 and a quarter so then, so then maybe the combustibility in the cardboard or something I crank the knob on the skillet until all the way to the top and it is now 208 degrees inside the box. I put some tape across the top here Girl: Okay, that’s neat Guy: Just some box tape and Girl: Cooking tape, bakery tape Guy: And the three men site said that for larger pieces of fish, the internal temperature should be a hundred and forty degrees so I’m convinced this stuff is cooked because my thermometer, our meat thermometer is a hundred and forty degrees right now so it’s done. Girl: it’s time Guy: it’s what we cooked to bed; so here we go Girl: now did you ever have to put in more chips Guy: Yes, I did; thank you for asking. I had to cut our access hole a little bigger, you should cut your access hole so its large enough that you can actually pull the fire pan out, and I did do that. So I had to make it slightly bigger and I replaced the chips once. Okay, so we’ll take our thermometers off Girl: So there never were any flames Guy: No it never combusted Girl: And you transfer cause the box is so hot, right? Guy: It’s pretty kind of warm, okay here comes the smoke Girl: Weee, smells good! Guy: Oh, it looks great Girl: It looks dirt. Let me see in here Guy: This is a beautifully smoked meat here, ready for the shot, ready for the reveal shot? Girl: Yes, reveal shot. Guy: Tada! Look at that, look at the glaze on there? So you see here? See how its more cooked in the center? That was great, that, I think that looks absolutely amazing. Girl: Yeah it does Guy: I told you it’s nice Girl: Pretty color and I could stay with salmon Guy: And with very scent salmon; so this is neat, so this is like a sugar, lemon juice, some salt water on glaze on here, and that’s already cooked. I think you have to be very careful using a cardboard box but I cranked it all the way up, but I wouldn’t, you know, if you know what you’re doing don’t do this. Very nice, huh? Girl: Very nice; juicy, that’s supposed to be juicy. Guy: This is like what’s, what stuff is in the store. Girl: Mighty super hot, with hundred and forty degrees actually Guy: It smells great, oh good Girl: Very, well, hours later Guy: Hours later totally worth it, totally worth it. You can do this, and it tastes amazing. Girl: So are you going to like them, in between cut Guy: We all have worked on it between some 7:30 to 10:30. Alright, so it’s late, we’re going to go to bed Girl: Goodnight Henry, oh, Henry’s good with your fork. Henry, did he think you could do that? Guy: Alright, thank you. So we’re running out of tape, our little tape thing is blinking, and we’re tired, we want to go to bed but, you can do this, this is really amazing, I’m going to, I’ve been reading about smoking food all night while this has been smoking on the web so we’re going to do more smoking; and thank you to everyone and send me e-mails about Girl: Which is just about every single person? Guy: Just about every person that watches the show