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Cedar Plank Salmon Question

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kent8888
kent8888 Posts: 16
in Seafood
Last night I put marinated salmon on a soaked cedar plank into my small BGE at a grill temp of 360. The temp immediately dropped to 270, then continued down to 230 even as I opened top and bottom vents. The temp very slowly climbed to 410 when I got to my target internal temp of 140. The cook took a little over 40 minutes instead of the expected 15 to 20.
I suspect evaporation caused the temp drop. But I don't know how to avoid this in the future. 
Is this a problem others have had? What are the options?   
Sacramento, California
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  • smbishop
    smbishop Posts: 3,053
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    Just a thought, but are you allowing the egg to stabilize at your desired temp for a good 30 - 45 minutes before cooking?

    Southlake, TX and Cowhouse Creek - King, TX.  2 Large, 1 Small and a lot of Eggcessories.
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  • kent8888
    kent8888 Posts: 16
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    Great thought! I did hurry the start. Without an adequate temp stabilization period the dome temp was more easily thrown off. Thank you!
    Sacramento, California
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