Smoked Salmon on the Slow ‘N Sear Kamado

Wild caught salmon cured then smoked on the Adrenaline Barbecue Company Slow ‘N Sear Kamado similarly to how I previously prepared it on the Kamado Joe Big Joe a while back, but this time it was even better! I’ve discovered that the SNS Kamado has a big advantage over other kamados. Check out what that is and how I made use of it.

The Cure (not the band):

  • Half Coarse Salt (~1/2-1 cup)
  • Half Brown Sugar (~1/2-1 cup)
  • A little black pepper (~1 Tablespoon)
  • Optional: Dill or other fresh herbs

Additional Ingredient: Maple syrup for a glaze


  1. Debone fish if necessary.
  2. Coat both sides with cure in a nonreactive dish.
  3. Cover and place in fridge.
  4. Wait 1-2 days.
  5. Smoke fish at 150-170 degrees F until internal temperature is 135 or higher for wild caught; closer to 150 for farm raised. Will take 2-3 hours or maybe longer in some cases.

Previous Smoked Salmon Video (Kamado Joe Big Joe version):

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