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By the nature of the cook it is indirect. YOu could use an indirect piece under the plank and get more of a "broiled" effect.divecj5 said:Looks great @Dave_Matthews. Curious, how did you cook it (temp, indirect/direct)? I tend to like my salmon with a little crunch and have yet to find the right temp and height where you develop a nice crust.
I have been called a raccoon before on my raids on other peoples beer coolers at fests.nolaegghead said:You sure that's a raccoon? Looks more like little steven to me.