Tonight was the last of the fresh stuff, and tried a little different angle. We wanted a little more smokiness than what you get at grilling temps. So, I cooked at "SMOKE" for the duration to the 140F internal. It takes a long time....like an hour or so in this case, but it's worth it! Damn it was good. The smoke added another dimension to the fish, and the texture was awesome. At grill temps with fatty fish like salmon, it causes the fats to bubble out of the meat to the surface. At the gentle heat of the "SMOKE" setting, the fat tends to stay in the meat more, giving a really rich mouth feel. I guess you could kind of call this kippered(aka "hot smoked") salmon. Whatever it should be called, it's damn good!
Jeff
