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Sunday Salmon Cook

R3KR3K Posts: 52
Need a little advice from the Eggsperts.  I've done salmon before on the Egg with pretty good results, but I've always done it direct over the flames and a fairly high temp (300-400 degrees).  I'm wanting to do salmon again for this evening but I wanted everyone's take on an indirect cook.  Obviously fish doesn't take as long as regular meat does so would a slo/low indirect cook be ready a few hours after hitting the grill?  What kind of dome temp does everyone shoot for when doing a slo/low salmon cook, and what internal temp should I shoot for?  Thanks in advance everyone!


  • gpsegggpsegg Posts: 411
    Let me suggest plank salmon raised direct ( i.e. no platesetter . Understand with plank its actually indirect ) at 250 degrees. EVOO and DP Raging River. Cook to 135 internal. Outstanding!
    Palm Beach Gardens, Fl and Blairsville, Ga.
  • R3KR3K Posts: 52
    thanks.  I'll have to give that a try.  I'm assuming "DP" is Dizzy Pig dry rub.  Where do you guys all get it?  Online?  I'm in Las Vegas and I don't know of any place around here that sells it.
  • smbishopsmbishop Posts: 1,966
    Did indirect today on the small at 350.  Took about 20 minutes.  Used Dizzy Pig Raging River and nothing else.  Turned out great.  DP has a great recipe on their site.

    Southlake, TX.  And any chance I get,  @ Cowhouse Creek - Gatesville, TX
  • leo123leo123 Posts: 101

    try out this recipe. I made it a couple of times and it was great.
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