Here's my game plan for my first salmon tomorrow... any opinions or suggestions would be appreciated. First off, what internal temperature do you all usually bring your fish to? My wife found a nice piece of Koho salmon at Costco this morning, so that's what we're going to use. I will brine with water, salt and brown sugar, prepping that first thing in the morning. I am going to go with a simple maple syrup basting before it goes on the grill. Should I also baste as I go? I was unable to find alderwood today, so I went with apple. I will also be going to do some stuffed green peppers with ground beef, onions, rice, spices and tomatoes. Will post pics, too!