The new MSBBQ website is live!
Here are 3 ways you can get your very own Super55 Drum Smoker:
1. Build It Yourself Using This Kit If You Already Have Your Own Barrel:
2. Build It Yourself Using This Kit That Includes A Pre-Drilled Barrel:
3. Have Frank Build It For You:
Use code MADSCIENTIST upon checkout for a discount!
——————————————
More Mad Scientist BBQ:
Join my Patreon community here:
Instagram •
Twitter •
Facebook •
——————————————
Thermapen One •
Thermapen IR •
——————————————
WAGYU Beef Tallow •
PORK LARD •
——————————————
Please email [email protected] for business inquiries.
Filmed and edited by Erica Yoder
Some of these links are affiliate links. If you use them, I’ll receive a commission and it will help me make more content like this for my channel.
source
40 Comments
Leave a Reply
You must be logged in to post a comment.
Awesome sweatshirt!
Wtf is up with your awkward af smile in the thumb nail
You've become less interesting with your hand out, only fans style
Did you eat that entire Fish?……………I could see it!Yep a Try!
Farm raised salmon. So bad, look into it….
Looks great. I’m also a trout fisherman so I’m going to try this out on the trout I catch also👍
Why not show how juicy it is, before you spill the butter over it?
Thanks for sharing this recipe! I am surprised how it turned out, especially having the internal meat exposed to the fire. I am having trouble with the use case for this style of cooking salmon. How many people do you usually cook for with this style? I also am wondering if this would taste the same if coooked to 120F (not USDA recommended, but tastes better to my family's palette). It would be interesting if you stuffed it with lemons, dill, and rosemary. I may have to try this but with smaller amount of salmon. More fish video's please!
I don’t think I’ve seen Jeremy this excited for a cook in a long time 😁😁😁
Man, I wish you could taste Eagle Lake Trout….
I'm from Vancouver, we have tons of fresh salmon here and my fav is a filet skin side down on a wet cedar plank. You grill the plank and it steams and smokes the fish at the same time.
Can you do a video on the super 55 and give the difference between it and the offset in terms of smoke and flavor
Tip. Scrape the blood line (grey meat) from the lateral line after removing the skin. That’ll remove ALL the fishy flavors from the fish.
Please pass the Salmon.
Does this hurt the fish ?
Nice sweatshirt! Can’t wait to try whole salmon on my Super 55!
I love salmon.
I live on Puget Island in the middle of the Columbia river. All of the salmon I catch that I am willing to keep have orange to red flesh I don't know about white meat in a bright skinned salmon like that. That being said I will try this method of cooking on a Spring Chinook. It should be incredible with all the fat they have in them.
Ahhh I should have known. I thought this was a legit salmon smoking video. Nope. That was just Jeremy’s excuse to shill another sponsor/hopeful sponsor, aka barrel cookers. Shocker.
Skinning a salmon is a crime against the Holy Spirit and God Almighty.
I enjoy watching this process. However there is a lot of nutrients in the skin of salmon. I'd want all that skin to eat myself haha.
I say skin it first. Season it lightly. Smoke it with some wood. Then glaze it.
Since you've been on a health kick, I'm curious about smoking lean meats. I prefer lean meats in general, and I've been curious about the best way to go about smoking something cheap and lean, like a top roast or bottom roast, without adding a bunch of fats during the cooking process. I'm not a bbq connoisseur really. I like bbq, but I'm perfectly fine with like chain bbq. I just would like to be able to cook batches of cheap lean meats for freezing and meal prep. What things can i do to optimize that process without getting wild ?
I’m originally from NW now in Fla for last 50 years… Don’t get fresh salmon too often BUT this is BEST prep and cook I’ve seen… and so frigging simple… Great POST!!
smoking salmon to lose weight now eh
I love it I will try the whole fish like that
I would love to see your wife’s oven recipe. Weather doesn’t always allow for outside cooking.
30 seconds of instruction. 16 minutes of infomercial.
bruh the cartoony thumbnails are the worst. please dont 🙁
What cigar you smokin?
Music editing sucks dude
Jeremy,
Love that you a finally connected with Frank Cox of SmokerBuilder. The man has been so influential in the bbq world for years, but has not received his just recognition, especially since so many others keep taking his ideas and making money off them. That Super55 smoker has taken years of trial of his other designs and is now the perfect ugly drum smoker!
Regarding the fish smell, as well as to help with any other clean up in this and other drum smokers, make sure to use Harry Soo’s method of lining the bottom of the barrel with foil. It easily removes with all the debris.
This cook looks great and is simple! Word to the wise, it does take a while to get those smokers up to 350 and the vents most likely have to be wide open. UDS ideal range is 250 to 275.
Any chance you can do a simple chicken cook on the Super55. It make great tasting chicken, but I am curious to see how you attempt to make the skin crispy. It seems hard to get crispy skins on a UDS.
Keep up the great content!👍
Food is a drug. Just one habit you can't kick.
🎶 track? It’s Dead On, Head On by American Legion – and yes we are THRILLED to be your trusted provider.
https://www.youtube.com/watch?v=_ZX69QDdTvM
// Epidemic Sound
100%. I tried Eric’s and event once and was hooked too
Why don’t you get with real world temperatures like Celsius. You are 1 of only 4 countries in the world that uses toes, feet and arms as a measurement. At minimum put world temps on the screen.
salmon should be pan fried or cold smoked not bbq'd
This looks absolutely amazing. My question is how would you serve this up instead of eating it like a caveman. Not that caveman eating is wrong mind you. I just wanted to have something that is a bit more attractive to guests.
Love the cook, the salmon looks great – how about sharing your wife's recipe for oven cooked Salmon
It looks delicious, but I like crispy skin salmon in the pan, slice the fillet to slices 1.5 inch wide……salt skin hot pan 4 minutes skin down flip lid on 4 more minutes…..done….serve with mash with spring onion mashed in and salad…..absolute ripper quick dinner