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Guest
Guest
I am used to most recipes recommending cooking salmon at 400F for 25 minutes or until the meat flakes to avoid it getting soggy. Perfect salmon every time. However this temp is not possible in WSM unless grilling. What I am looking for is guidance from those who have done salmon regularly to address these questions:
Smoke or grill (or smoke then grill)?
Cooking temp?
How do you keep it firm yet moist but not soggy?
I understand brining helps to draw out some of the moisture, it this true?
Thanks--Alan
Smoke or grill (or smoke then grill)?
Cooking temp?
How do you keep it firm yet moist but not soggy?
I understand brining helps to draw out some of the moisture, it this true?
Thanks--Alan