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removed too soon?
Hi, I tried grilling salmon on a Brinkmann charcoal smoker... not sure if I removed it too soon or not. The albumin showed up and I panicked. I thought brining it (10 hours) beforehand would do the trick. At any rate, the temp never got above half way between "warm" and "ideal" and I pulled it... -
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newbie
Hi, Midwesterner here! I hope to learn a lot about grilling fish, specifically whole salmon and trout. I have a Brinkmann charcoal smoker with a thermometer that seems pretty basic - only shows "hot" "ideal" and "warm". I see there is a lot of expertise on this forum, which is really cool...
