Salmon and DPRR....

Basscat

I lurk and learn a lot here, and don't post much, but tonight's salmon came out so good, I have to share (brag;). Got a piece of fresh wild salmon fillet at the local fish monger, and decided to try and get a little more smoke than just grilling it. Rubbed with Dizzy Pig Raging River on the flesh side, left skin on the other. Got the fire up to about 225 and dropped a handful of alder chips on, then immediately put the fish skin side down, raised grid over a drip pan to deflect direct heat, and opened the daisy wheel to let the smoke flow out. When the smoke calmed down, closed the top (with the holes in the wheel open), and let dome temp get to about 300. After about an hour total cooking time, it had just right smoke taste, and the rub made a great "bark", or slightly sweet crust.
Got my Egg last summer thanks to finding this place, and thanks to all here for sharing your knowledge and experience, even the "eggsperiments" are starting to turn out great!

Bordello

Basscat,
Sounds like a fine cook, glad to hear it came out so well. No pictures????? Be sure to post more often.[p]Now,
What are you egg-en this weekend???[p]Cheers,
New Bob

Basscat

New Bob,
Ribs tonight, pizza tomorrow. I'll keep the camera handy just in case ; )