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Old 12-03-2012, 09:05 PM   #5
Knows what a fatty is.
Join Date: 11-29-12
Location: East Northport, NY

Thanks guys, for your responses. I've looked at a couple "hot smoke" salmon threads and it looks like 200 is a bit low for what I want. I'm going to set a grill temp for 225 and an IT of 160 - but look for the white liquid coming up and settling beforehand. If it looks good with an IT of 145 then I'll take it off. I figure 1-2 hours at 225 should be about right. First time for me and I'm looking forward to it.
"What are all these charges?" "Just things that we need for the house, dear."
lhommedieu is offline   Reply With Quote