It was predicted to be cool and overcast this morning, so I went to Costco and got some Atlantic salmon yesterday. Dry brined it overnight.
This morning, I lit the Amazin Smoker Tube stuffed with cherry pellets and placed it in the coal basket. After a pellicle had formed, I placed the Salmon pieces on the Pamed grill, covered the barrel and two of the holes and let it smoke for two hours. After two hours, I put the salmon ( still on the grate ) on a foil lined rimmed cookie sheet and placed in a 210 F oven for two hours to get the internal temp up to 150 for 30 min.
Quite tasty. Anybody tried this with coals in the basket and if so how many? I don't want to over cook the fish - just enough to be safe.