Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Here are some of our new favorite non-beef burgers: Italian Turkey Burger, Grilled Tuna Burger and Goat Cheese Portobello Burger. You’ll want to perfect these before football season starts up in a few weeks! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoking salmon

I'm brining some salmon and plan on smoking in the morning, but I'm geezing on how I did it last time. After the brine, I take out of the mixture & let it dry on the rack. Then I douse w/ pepper & maple syrup and smoke at 180-200 dome over cherry. I just can't remember if I use the plate setter or just do raised direct. Any thoughts?

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