As much as I'm a hard core meat eater, unfortunately the rest of my household are basically borderline vegetarian. So to keep everyone happy, seafood is on the menu for tonight. Not your typical seafod as this is salmon head. Brined for 24 hours with kosher salt, black pepper, crushed garlic, bay leaves and light soy sauce. Will smoke it for 6 hours between 210-230F.
18" heat diffuser sits atop the gbs grate.
Smokin' blue.
Only needed 1 rack but used 3 to monitor cook rate between the different heights. At some point I'll probably be doing a dozen ribs or so, 4 per rack.