<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin L (NKY):
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark Ritter:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kevin L (NKY):
Mark I love your Salmon plate, and salad that is great, here is my only problem. I have a hard time trying figure out when the fish is done, so 20 minutes at about what temp are we talking here? I really need to learn more about this. I do Salmon, and trout, but I am never sure I doing this correctly. </div></BLOCKQUOTE>
Kevin, the thinner edges do just start to get a little brown and crispy. I think that part is especially tasty.
Mark thanks for your reply, Do your edges sometimes get brown or is that leaving it on to long?
Kevin
Kevin, I have a thermometer in the top of my lid and I would say the temp was pretty close to 350 degrees at the top of the dome. So I would suppose the cook level temp was about 325. The salmon, a little over 2lbs, was out of the fridge and on the counter with the rub on it the whole time the charcoal was being lit, so I think the salmon was close to room temp by the time I put it on the grill. So it was 20 minutes at 350 degrees (top of the dome). I know I have had to adjust that time a little in the past. I always check the thickest part with a fork before I cut it into serving sizes. Sometimes it will need another 5 minutes or so. Hope that helps. </div></BLOCKQUOTE> </div></BLOCKQUOTE>