This is my first attempt to smoke salmon on the BGE but it's one of my favorites. I'm cooking at 225 for as long as it takes to get to around 160 internal temperature with Apple wood chunks. I'm using a dry rub without a brine, hope it comes out good! Below is a pic, just in the grill. Does anyone have any suggestions on the best location for the internal grill temp thermometer, you should be able to see how I have it setup now in the pic below and it's in the middle of the grill above the drip pan and plate setter. Not sure if that's the best temp to measure?
Large BGE and new to the egghead world!