Low & Slow 2: The Art of Barbecue, Smoke-Roasting, and Basic Curing by Gary Wiviott Colleen Rush

Author:Gary Wiviott, Colleen Rush [Wiviott, Gary; Rush, Colleen]
Format: epub
ISBN: 9780762456062
Publisher: Perseus Books, LLC

BGE

WHEN THE CHARCOAL is engaged and the plate setter and ice pan are in place, close the cooker and adjust the vents.

TOP VENT:

Close halfway.

BOTTOM VENT:

Open ½ inch.

When the cooker temperature stabilizes between 160°F and 180°F, place the salmon fillet and belly flap skin-side down on the prepared foil sheet and set the sheet on the grate. If you are using wood chips, carefully pour 1 cup of wood chips around the plate setter, over the ignited charcoal, before you set the salmon on the grate.

EVERY 15 MINUTES IN THE COOK

Check the cooker temperature. Slightly open the top vent if the cooker is running below 160°F. If the cooker is running hotter than 180°F, close the bottom vent in ¼-inch increments. Give the BGE 10 to 15 minutes to settle into the new temperature before making another adjustment.

Restock the water pan with ice as needed. When the pan is more than half full of water, drain and refill it with ice.

30 MINUTES INTO THE COOK

Check the belly flap for doneness. If the meat is opaque, remove it from the cooker and consider this piece an official taste test.

45 MINUTES INTO THE COOK

Check the thickest section of the fillet for doneness. If the meat is opaque or barely translucent, or registers 135°F on an instant-read thermometer, remove it from the cooker. If the fish is not ready, start checking the fillet every 10 to 15 minutes until it is done.

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