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We've always used 125-130 in the thickest part for salmon filets. By the time you get it off and let it rest for a while it will be up a little more and be very moist. I guess I'd rather stab them with a thermometer than go by feel. It may seem low but you can always throw it back on.

I've used one for more than two years and it has been great. You can make many test stabs in a few seconds and then put it in your pocket. It is best for solid or liquid temperature, not the best to test air temperature. Be careful of the tip, I too have stabbed myself a few times.

Ray, I've enjoyed reading your ideas this week. What about mustard slathers? Some guys put it on everything but their cereal. What meats do you slather? Thanks.

Ray, some competitors put a sprinkling of rub on the meat right before turn in time. Is that something you recommend? Thanks.