In article >,
(Steve Pope) wrote:

> In case anyone is interested I have placed three photos
> of a salmon fillet he http://www.rahul.net/spp/salmon/
>
> The first photo is before cooking, a 2.4 lb piece of fresh
> California king salmon sitting in its so-called "BBQ wok" insert.
> The second photo shows it on the Weber grill, after about 30
> minutes of slow indirect smoke-cooking on the covered grill
> (which used charcoal plus some plum wood), a few minutes before
> removing it. The third photo is the completely cooked salmon.
> It was somewhat medium-rare in the very middle, the rest cooked
> through an even medium.
>
> Had I gone 28 minutes total instead of 33, it would have
> been rare in the entire middle interior -- still fine.
>
> (And no, no white liquid stuff ever oozed out during cooking.
> Possibly due to its freshness, or possibly due to the very
> slow cooking method.)
>
> Salmon from Hudson Fish, Berkeley Farmer's Markets.
>
> Steve

Very nice. :-)

I really should try smoking some salmon.
Smoked fish is a very special and delicious flavor.
--
Peace, Om

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