First Salmon

MusicMan78

Cooked at about 325 dome with a bit of applewood and whatever hickory chunks that were left in the lump from my last cook. Seasoned with Ragin River and went skin side down for about 25 min and flipped for about 10.



Perfectly moist and the meat just slid off the skin with just a fork.

Vetereggnarian

Pretty nice....for a Michigan guy.

I just "discovered" egged salmon also - love it.

Check out Thirdeye's blog recipe about smoking it - I just did some and it was incredible. My non-salmon eating wife is now a big fan of the pink fish. They should make an apple-smoke air freshener.

Grillin & Chillin

Looks GREAT! Nice crisp outside with moist inside! Thanks for pics

Cruezn

Raging River is awesome. Just used in on spatchcock chicken, and its great on that too.

MusicMan78

In regard to cooking the skin what do you mean? I'm guessing that you remove the meat, season the fatty side of skin (not the scaly side) and then cook until crispy?

Am I close???