Low and slow salmon pics

uncbbq

2.7 lb. salmon filet, dusted w/ Tsunami Spin
[p]Skin out and tied together with butcher's twine.
[p]Egg steady at 200 grid w/ alder chips (Thanks, Guru).
[p]Four hours later. Temp was at 140 or so after 2 1/2 hours, so I didn't sweat it after that.
[p]It was delicious--very moist and flaky. I was concerned about drying out at four hours, but I think it could have gone another hour or two without any problem. Next time I will try to match the sizes of the pieces better. Maybe a couple of large filets and not the entire half. Two halves tied together would work great for a crowd, though.[p]Thanks for all the ideas here. I'll definitely do this one again.[p]