I will be reciving my MAK 2 star on monday and my Mrs is asking for Salmon....
Can you give me a little more specific detail on the cook times and temps that you used ?
Looks great and I want to give it a try!
Now that looks killer, please give us a little more specific detail on the cook times and temps that you used.
I might just have to try this this weekend...
Thanks Greg & jbigdoggf!
Here's a couple ways:
On a charcoal grill I will simply put the salmon in about a 350° pit, INDIRECT (not over the coals), for a good 45 - 50 minutes along with a chunk of Apple Wood or a pouch of apple wood pellets.
On the Pellet grill, in order to get a better smoke profile, we put the salmon on the MAK running in smoke mode (hot-smoke temp around 175°) with Apple Pellets for a good 30 minutes to let it pick up some good smoke flavor, then bump the pit temp up to 300° - 325° for an additional 30 minutes.
You might be thinking that's a long cook time for Salmon, but the brown sugar seals and keeps it from drying out, and the extra time lets it soak up more apple wood smoke. It turns out great and moist every time we make it this way. It almost melts in your mouth.