americanwit
Member
I'm going to start this salmon with the flesh side down first. I've seasoned that with a dry seasoning mixture of garlic salt and lemon pepper so I'm going to get some good lines on this guy. Then we're going to flip him on the skin side. Once the flesh side is showing up, I've got a butter mixture over here that's got some beer butter and onions and garlic salt in it so I can brush that fish down throughout the cooking process. If you notice, I've got these dials cranked just above the off position. I don't want a really intense heat for this fish, but it's hot enough to cook on. So now we'll shut the lid here and get some of that good smoke kickin'.