Cooking/Egging for 7-8, several of which don't believe in red meat. On my large Egg, want to do a combo-cook of a big filet of salmon and some chicken parts. Question: any good recommended preps/recipes for both fish and fowl....and what do you all suggest for cook times/sequences of each, and temps. I'm thinking I may need to do something indirect with my plate setter, to accomodate cooking something as delicate as the salmon, and not end up with fish jerky or...smelly shoe leather. Probably want to do whole chicken bone-in parts with more traditional BBQ flavors--and will probably use applewood for smoke flavor as a compromise for the salmon and chicken.
Thanks for the help, Eggheads!!!