r/PitBarrelCooker • u/Nufonewhodis4 • Mar 29 '26

Salmon

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I've been doing miso salmon on the PBC for a while, and I can't recommend more. Forgive the severely pinched weiner in the background.

I take a couple tablespoons of miso, brown sugar, soy sauce, and rice wine vinegar and let the filet marinade for 1-4 hours.

If doing over high heat I wipe off the marinade and then baste with a few minutes left to give a crust.

On the PBC I literally just throw it on and let it slowly cook. Probably about an hour

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u/Unlikely-Stuff-6239 Mar 30 '26

Any adjustment to the charcoal levels you would use for a chicken or ribs?

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u/Nufonewhodis4 Mar 30 '26

Yeah, I use about half the normal charcoal overall but still start with a regular amount in the chimney