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In Reply to: Fresh Fish... posted by RobG in CT on July 13, 2011 at 18:39:15:
Do yourself and your diners a favor and reject the advice to brine your salmon. Yes, it cooks quickly. At 250, it'll probably be done in an hour. If you don't already have a recipe, just coat with olive oil, fresh garlic and fresh resemary. Some salt & pepper. I like to make a foil pan about the exact size of the filet to hold the oil in (and keep the mess in the cooker to a minimum). Careful to not use too strong/bold of a smoking wood. Those who recommend the use of alder and/or apple have the right idea. Good luck. You'll LOVE your results!
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