My first attempt at salmon on the new grill. Cooked for 45 minutes at 300 degrees. Meat temp. 135. Perfectly firm but still very moist. I tried adding some soaked alder chips to the ash bin. Got some smoke flavor, but not much. That surprised me because I was having a problem with oversmoking my hams. Maybe because it was chips instead of big chunks of wood? It was still very tasty. Still fine tuning my cooking on this new grill.
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