I'm cooking a Coho Salmon today. First time with fish of any kind. I dry brined it and it sat in the fridge for about 8 hours and again uncovered after being brined.
I set my 590 to Lo (180) and all was good for some time. After the first 1 1/2 hours the temperature started to rise to 225, then to 245. The fish temperature was at 170.
I expected it to take 3-4 hours (it was 2 pounds after being brined). But I decided to take it off at 2 hours instead. I don't want to overcook it.
It's hot here is Southern California today. 94 degrees and the smoker is in the sun. Does the heat outside cause the grill to increase in temperature? The fan was going on and off more often.
The salmon is really delicious and very moist. The outside looked like it should look (I think). Just not the way I thought the cook would go today.
I set my 590 to Lo (180) and all was good for some time. After the first 1 1/2 hours the temperature started to rise to 225, then to 245. The fish temperature was at 170.
I expected it to take 3-4 hours (it was 2 pounds after being brined). But I decided to take it off at 2 hours instead. I don't want to overcook it.
It's hot here is Southern California today. 94 degrees and the smoker is in the sun. Does the heat outside cause the grill to increase in temperature? The fan was going on and off more often.
The salmon is really delicious and very moist. The outside looked like it should look (I think). Just not the way I thought the cook would go today.