I picked up 6 salmon filets the other day. I removed the skin and split them in half. I made a dry brine consisting of brown
sugar, kosher salt, ground dill, onion & garlic powder and coarse pepper.
All coated and getting ready for about a 12 hour brine.
Foiled and into the refrigerator.
Out of the refrigerator at 6:00 AM this morning (while my cheese was smoking).
Rinsed and laid out to dry for the next few hours.
Put in the Grid Iron using pecan pellets and running at 170.
After 3 hours. I checked the internal temp of each piece and it was about 150, so I considered them done.
Vacuumed sealed after several taste tests.
Your bite!
I have got to say that this new controller is fantastic! I set it at 170 and it stayed there varying just a few degrees. I monitored
the grill level with my Maverick and it was within 2 degrees of the set point of 170 and what the Grid Iron was reading.
I am impressed so far!
Thanks for looking!