After moving about 1300 lbs of top soil and mulch to get our raised bed gardens ready for this season, I was thrilled to fire the ole girl up. I planned to cook a high heat direct dear flank steak, but miscommunication with the significant other had med heat indirect fresh Alaska salmon on the menu. (If it isn't raining that bad tomorrow I will sear the flank steak I bought [emoji2])
Beautiful evening to cook up some grub
Setup for indirect medium cook - used leftover coals and added a few extra.
Lighting it up
After a few minutes when there was a visible but small red lit area of fuel, I lowered the lid and flipped open up the rapid fire vent. Heat up is quick - no need for a chimney starter.
Just an idea of how much fuel I lit - note the use of an old time charcoal rail. It fits the super thick coal grate on this thing.
12 in lodge CI skillet fits just fine
Warning up the skillet
Small taters (halved)faced down in olive oil, salt, pepper, and rosemary. Roasted at 400 for about 40 minutes.
Fresh Alaskan salmon sprinkled with pearl street rub from savory spice - a nice maple sugar rub.
Where I like to hot smoke salmon - 350. Grill is very responsive to vent settings. Also. Temp rebounds quicker than a standard kettle after opening.
Salmon was hot smoked with alder - not quite done
Salmon done
I still need to get some more cooks on this thing, but it isn't disappointing up to this point.
One thing to note - I used too much coal for this cook. This thing needs much less fuel versus a standard kettle.
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Topic: Summit charcoal grill - taters and hot smoked salmon (Read 1847 times)