re: Cooking salmon on a BGE

Zappas' technique sounds good. I do it on about 250 or so in the oven. Doesn't take long so when I say "slow", it's slower than at a higher temp, but not more than about 15-20 minutes or so depending on thickness. I look for the white oozing also. If you can do it low and get that cedar smoke flavor at the same time, you'll have a dynamite piece of salmon. Some folks miss the sear. I've thought about a very quick high heat sear on a thick piece and then hitting the oven with it, but I haven't done it yet. I've been very pleased with the way I do it. I didn't much care for salmon until I had it this way.

Google slow cooked salmon and you'll find some articles and recipes on that. See what you think. I'm talking buttery wonderful texture. Melt in your mouth.