I'm about to put some brined and rubbed chicken breasts in my spanking new MES 30 that Santa brought for Christmas and I picked up a couple of pieces of stuffed salmon while at my local HEB. I plan on putting the breasts in at 250 and would like to put the salmon in with them. My plan is to put the breasts in the lower third and the salmon in on the upper rack in its foil package that it came in. How long should it take the salmon to be done at 250 versus the chicken? I've read on these forums that salmon needs to be at least 145 and chicken 165.