For the inaugural run on my Traeger, I decided to go big- Whole salmon! Cooked it at 225 for 2 1/2 hrs on a cedar plank using hickory pellets, pulling it at 140 degrees internal. Other than needing a bit more flavor, it came out beautifully. Almost too moist, actually. I think next time I'll cure it first before cooking too help with the final texture. We found ourselves wanting some more firmness and flavor. It was seasoned with Old Bay, olive oil and lemons in the cavity.
Ok enough words, on to the pictures.
I also did a rack of spare ribs
Nice color to the skin
Peeled away with zero effort
Crazy moist, almost wet
Clean carcass
Ok enough words, on to the pictures.
I also did a rack of spare ribs
Nice color to the skin
Peeled away with zero effort
Crazy moist, almost wet
Clean carcass