So, we've had the PBC for two weekends now. First weekend was brisket (delicious) and beef ribs (so-so, at best). The second weekend was St. Louis pork ribs (excellent) and spatchcock chicken (very good). This weekend I think we're moving on to pulled pork and salmon.
I don't see many comments from people on cooking salmon. Have people had success with it, or is it kind of the same as when you cook in a traditional oven? Also, for those who have done salmon - I assume you don't fill the coal bin up completely the way you do with other cooks - is that right? Any tips or tricks, particular favorite rubs?