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FarbuckFarbuck Posts: 276
After an exhausting 6 weeks, I finally cooked something the little missus thought was great.  Not too salty, not too dry, not too spicy, just right.

It was cedar-palnked salmon.

The most basic technique - soak the cedar for 4 hours, coat the salmon with EVOO, salt and pepper and cook raised direct at 400 degrees.  Took the fish off at about 135 and it was perfect.

Two Large Eggs; Too Little Time

Newtown Square, PA


  • henapplehenapple Posts: 15,983
    Home run
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • Mattman3969Mattman3969 Posts: 7,950
    Salmon is my favorite fish. Nice job!!


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • jllbmsjllbms Posts: 381
    Welcome aboard!
    Kemah, TX
  • tulocaytulocay Posts: 1,737
    Had salmon tonight myself. Family's favorite.
    LBGE, Marietta, GA
  • nolaeggheadnolaegghead Posts: 26,353
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • tjosbornetjosborne Posts: 527
    You just cannot beat that! Wow, great job.
    middle of nowhere- G.I. NE
  • tjosbornetjosborne Posts: 527
    middle of nowhere- G.I. NE
  • NPHuskerFLNPHuskerFL Posts: 16,840
    Simplicity wins in this guy's book. Nicely done.
    LBGE 2013 & MM 2014
    Flying Low & Slow in "Da Burg" FL
  • SkiddymarkerSkiddymarker Posts: 8,299
    Far Out Farbuck!
    Delta B.C. - Move over coffee, this is job for alcohol!
  • tksmoketksmoke Posts: 776
    Very nice!!  There is nothing like fresh salmon on the egg!!  Makes me homesick for AK.  One of the lodges I flew for just contacted me.  I would go back in a heartbeat, but for the things we do for love... 
    Santa Paula, CA
  • plumbfir01plumbfir01 Posts: 719
    good job farbuck! you will start to learn it. Takes time and especially with the egg, tastes are different and seasonings must be adjusted accordingly. 
    Beaufort, SC
  • lousubcaplousubcap Posts: 16,231
    Most eggcellent-welcome aboard and enjoy the journey.  And +1 on @plumbfir01 above.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • SearatSearat Posts: 80
    Very happy for your win. Salmon plank is a weekly occurrence when it's in season at my house. I usually do it at the end of a cook after the smoke is pretty much gone. That might work for you  in your situation after you do a low and slow for yourself.
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