Nick Prochilo said:Okay...here's the finished pics. Cook took 1 1/2 hours with a spike in temp. when I added some alder chips to the cook. Pulled it off just like Bruce said at 150*. It came out fantastic, a definite winner! I have friends coming over for dinner tonight and I'm going to use it as an appitizer along with some wings. For dinner we're having ribs that are on the smoker now, rubbed with.....you guessed it, "Wolfe Rub"!
Thats my next thing to try we eat alot of salmon here , I hope mine turns out as well , should be interesting using my off set firebox smoker.
Bobberqer said:Wonder how Nick is making out with the ribs in the rain?
Greg Rempe said:I think Bob meant Salmon and said ribs by mistake...the idea is to stay on topic in the cooking sections...I have been trying my best to do that! But some insist on taking it in their own directions without considering the thread author! [-X
Bob T said:Does anyone think doing the Salmon on the lower rack right above the water would help keep it moist? I don't think water in the pan "adds" moisture, but I do think it prevents some from being taken from the meat. (I think I explained that right lol)