Sunday Salmon Cook

R3K

Need a little advice from the Eggsperts.  I've done salmon before on the Egg with pretty good results, but I've always done it direct over the flames and a fairly high temp (300-400 degrees).  I'm wanting to do salmon again for this evening but I wanted everyone's take on an indirect cook.  Obviously fish doesn't take as long as regular meat does so would a slo/low indirect cook be ready a few hours after hitting the grill?  What kind of dome temp does everyone shoot for when doing a slo/low salmon cook, and what internal temp should I shoot for?  Thanks in advance everyone!

gpsegg

Let me suggest plank salmon raised direct ( i.e. no platesetter . Understand with plank its actually indirect ) at 250 degrees. EVOO and DP Raging River. Cook to 135 internal. Outstanding!

R3K

thanks.  I'll have to give that a try.  I'm assuming "DP" is Dizzy Pig dry rub.  Where do you guys all get it?  Online?  I'm in Las Vegas and I don't know of any place around here that sells it.

smbishop

Did indirect today on the small at 350.  Took about 20 minutes.  Used Dizzy Pig Raging River and nothing else.  Turned out great.  DP has a great recipe on their site. 

http://dizzypigbbq.com/portfolio/raging-river-maplebutter-crusted-salmon/

leo123

http://allrecipes.com/recipe/cedar-planked-salmon-2/

try out this recipe. I made it a couple of times and it was great.