I'll try this one more time with the daytime crew. No responses last night, so this must not be a common way to do it.
A friend was raving about some salmon she cooked on an offset smoker. Two 3-lb. salmon filets, EVOO, S&P--tied together into a six-lb. log. Then 5-6 hours at 225 on the offset. That sounds like a long time to me. Anyone on the forum have experience with anything similar on the egg?
I'd like to cook some salmon tonight for my wife.