Ok, I have some salmon that I caught last year, it is brining as we speak. Plan is to start smoking tomorrow am.I have been smoking salmon for a long time. Will use my little chief for the lions share of the meat, but I want to try to do it on the Egg with out any assistance from any electrically apparatus. I am doing a practise run today, just fired up the large and it did seemly settle in at 180,( just started it about 20 minutes ago). I want to see if it will maintain that temperature today for about 3 hours. Not sure how long I will need to smoke for. I realize it will depend on the thickness of the meat. Plan is to take the meat to IT of 165 +. The question I do have is,,, if the egg maintians temps today, how will it be affected once I throw the cooler meat onto the rack. Will that be the deciding factor if the fire will stay burning?? Or will the cooler meat take the temperature of the egg down to far and kill the fire??I am going to try to keep the lower vent a bit more open and hopefully control the DW to keep the temp in the 180 degree range.
Any tips, suggestions, etc will be gratefully taken. I just don't want to ruin some good slabs of salmon, but I do want to try to master the egg at that temperature. Am I nuts?
Thanks in Advance everyone.
I will post the out come once I am done smoking.
Large, small, and a mini