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First Salmon on the BGE. I cured the fish 24 hrs with a mix of 3/4 salt, 1/4 DP Raging River. Rinsed. Air dried. Then on the BGE for 2 hrs. First hour and 15 minutes at 200; last 45 minutes at 225-235. Turned out great! The kids were practically fighting over it. Don't have an "after" pick. Pulled the fish off about the time they were singing the national anthem in the Mavs/Heat game last night. Being a Dallasite, the game took precedence over food photography!