The General is branching out! I usually smoke fish using the indirect method. But the success of my recent grouper escapade, emboldened me to try it again.
I bought a fillet of Norwegian farm raised salmon at Sam’s and marinated it using our favorite salmon marinade. Make sure you do not marinate the fish for more than an hour. I used our fish baskets again so that the fish would not fall apart.
I flipped it every 2-3 minutes and pulled it when it reached 135* internal temperature. Asparagus with hollandaise and sweet corn rounded out the meal. We were both pleasantly surprised.