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Salmon

With salt, pepper, garlic, lime and lemon thyme from our herb garden.



XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys

Comments

  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Very nice. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this.  I'm still 900+ cooks behind. 




    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • SGH
    SGH Posts: 28,989
    Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this.  I'm still 900+ cooks behind. 

    Darby, my apologies again for wrecking your Moink post. It won't happen again. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • SGH
    SGH Posts: 28,989
    Great looking grub Doc

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited July 2016
    SGH said:
    Dammit. I tried to gain a little ground and credibilty with my 'Moink Balls' post, and then this.  I'm still 900+ cooks behind. 

    Darby, my apologies again for wrecking your Moink post. It won't happen again. 
    IDGAF. No worries

    I was just trying to pad my post count
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

  • johnnyp
    johnnyp Posts: 3,932
    Great looking salmon 
    XL & MM BGE, 36" Blackstone - Newport News, VA
  • Hans61
    Hans61 Posts: 3,901
    @Doc_Eggerton did you add any smoke wood to the lump?
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
  • bgebrent
    bgebrent Posts: 19,636
    Love it!
    Sandy Springs & Dawsonville Ga
  • Doc_Eggerton
    Doc_Eggerton Posts: 5,321
    edited July 2016
    Hans61 said:
    @Doc_Eggerton did you add any smoke wood to the lump?
    Not for this cook.  When I do a hot smoke I use fruit wood.  The difference is this was done at about 350 and a hot smoke is held below 200.  Oh, and the salmon is prepped much more for a hot smoke.


    XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys