Made myself some Flammlachs in my Kamado (The bastard).
How I prepared the charcoal:
I filled about half of the basket with the divider, put in 2 fire lighters to the side of the divider, and then filled up the basket some more, so the heat started a bit lower instead the top of the charcoal.
Then I pre-heated my Kamado to 200 Celsius.
I also put a disposable tray in it to prevent the marinade/drippings from dripping into my "The bastard",
afterwards I dropped in the smoking board into the tray, and have grilled the Salmon till a internal temp of 63C
by darknessblades
2 Comments
This is a great looking salmon that you’ve prepared on your “the bastard.” I think I might try this myself on my own “the bastard.” Where did you get that metal grate thing and smoking board you used to cook this fish on your “the bastard?” I hope one day to get one myself to replicate this on my “the bastard.”
OP, I’ve never seen this set up before. How did you discover it? Do you have to “flip” the ends mid cook?