Kids wanted some Salmon for dinner, and since we live in the Pacific NW I did what any mans-man would do........ and scooted down to my local Costco and picked up a nice big fillet of salmon. I cut it into 4 big chunks and gave it a bath of sesame oil, soy sauce, Yoshida's, and sweet chili sauce.
Loaded up the WSM with 1 chimney of lit Lazzari lump and 3 small pieces of cherry wood, no water in the pan, and all vents 100% open. Put the salmon on when it hit 250°.
Half hour later it was done.... had that perfect doneness of flaking, but not dried out.
Thanks for looking!