Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Want to see how the EGG is made? Click to Watch

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Newbie alert! Preparing Salmon tonight (second cook ever)

Hey everyone,

Total newbie here. HUGE fan of our new Big Green Egg. Grilled some chicken breasts and portobello caps last night with direct heat, and they came out utterly delicious. 

Tonight, I'd like to try to prepare salmon with indirect heat. I am not looking for recipes, because we know exactly how we want to marinade it etc. What I am trying to discover is the optimal temperature/duration to cook at, assuming a generic indirect heat salmon cook. Can anyone point me in the right direction? What temperature to heat the egg before placing the Salmon in, how long to keep it in (I think 140 degrees is the right temperature from basic Google searches).

Any tips highly appreciated! I'm already addicted to this community, and I just started.

Happy cooks, all.

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.