Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
I cooked a couple of salmon fillets on the Pit Barrel this evening. Applied a light rub and cooked them on some foil for about 25 minutes. I was looking for a target temperature about 125 to 130 degrees but by the time I checked they were up to 140 and in some spots 165 or higher.
I must say both fillets turned out great ... very moist without a hint of dryness and a very nice flavor. I really think the PBC does a great job of keeping a moist environment when cooking chicken and fish and other items. That's my story and I'm sticking to it!
I must say both fillets turned out great ... very moist without a hint of dryness and a very nice flavor. I really think the PBC does a great job of keeping a moist environment when cooking chicken and fish and other items. That's my story and I'm sticking to it!