We had a nice sized filet to grill this evening. I soaked the alder plank for about an hour, put it over the coals on the PK for twenty minutes, flipped it and put the salmon on the charred side of the plank over the indirect side of the grill until an IT of 135F. A handful of Milt's apricot-rosemary pellets were added right after moving the plank indirect. The filet was seasoned with Tajin Mexican seasoning, fresh ground black pepper, and sliced lemon. Served with Rosanne Cash's potato salad and a fine garden salad. A great Monday meal and quick!
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