- Joined Oct 29, 2010
I did four decent-sized salmon fillets tonight using mesquite lump charcoal and a couple of chunks of well-dried mesquite. The average temperature, according to my as-yet-to-be-tested-for-accuracy thermometer, was everywhere from 150 to 300, at times, but all in all it took only one hour to get the salmon to 170 degrees. It had a mild smoke flavor, not too strong, and the flesh was fully cooked, yet still moist and flaky. I'm still learning the ropes of smoking meats, and I plan to continue to do whatever I must do to help me perfect my craft. Oh, I would like to add I used Jeff's Naked Rib Rub to form the pellicle on the fish. The fish came out wonderfully flavored!