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FAQ Subject: Place thermometer in a hole cut at the top of the dome lid
I was reading a lot of information on your website. I was looking at your small section on Salmon. I grill my salmon over a Weber 22.5" Kettle BBQ grill. I buy the 1/2 filets that weigh around 2.5 to 3lbs each. The best tasting salmon seems to be the one I make where all I do is add dried Tarragon and fresh ground black pepper to the top of the fish. I roll the dried Tarragon in my hands to release more flavor. It is cake and pie easy to cook. Simply season and place the salmon skin side down on the oiled cooking grate. I cook it for ~30 minutes adding hicory chips placed in a metal cooking box, or in foil with holes poked in it, or larger chunks soaked in water first. All seem to work about the same. My Dad loves this salmon cooked this way.
How about a small section on Weber kettle BBQ grills? I hope to buy a large #7 sized Kamado BBQ next year. I have cooked on charcoal for 35 of my 43 years on earth. We tried a gas grill once for 2 seasons. Nasty and when it died I converted it to a big charcoal grill. I cook ribs for ~3 to 4 hours using the indirect method. Most of the fat renders away and the ribs are the best my Dad has ever had. Even my first whole chicken cooked on a Spanek vertical roaster last night came out tender and the clear juice ran all over the plate I carved it on. I know Weber 22.5" Kettle BBQ grills are considered feeble by experienced Q'ers. It is my only choice as I am recovering from medical negligence that has cost me 21+ operations since 1995. I can not work with my two college degrees. I live in MA and I grill all season. In the winter it is still fun to grill for me on my lowly Weber Kettle grill. I am adding a thermometer to it soon.
Question: Would I be better off placing the thermometer in a hole cut at the top of the dome lid? Or would it be better to place it on the side just above the grill nearer to the bottom of the dome lid? Thanks and take care.
Thanks for the kind words. The Weber is fine for broiling, but becomes a little tedious, and limited, for barbecuing. However, I would rate it 100 times better than the Komodo for the price.
The only way you can mess up salmon is to over cook it or to over season it. Never tried tarragon on fish. Will give it a try.
As for as a thermometer, click into The Barbecue Store and check out the Poldar digital read-out with a remote probe. They are so handy. I lay the probe on the meat/fish in early going to determine the cooking temperature, then later insert it into the flesh to determine the internal temp. It also has time and temperature alarms. For your kind of winter weather, you might want to consider the remote thermometer that will allow you to sit inside the warm house and read the temperature out at the grill. However, if you decide to go with a quality thermometer to insert in the grill, it should go at meat level.