Timberline 1300
Preheat to 275 degrees
Seasoning: Fire & Smoke Society’s “Fish Monger” Seasoning
Cooked salmon on top of butcher paper and Grilled for 45 mins (at 10 mins left in cook, put a half stick of butter in a pot and in the Traeger to melt while Salmon cooking) Checked at 45 mins for internal temp USDA 145 degrees. Pulled Salmon and pot of butter off grill)
Mixed that butter with a cup of Maple Syrup and pour on top of Salmon. Back on grill for 5-10 mins.
Done.
Matt Church’s youTube helped me with this. Next time I’m gonna use Deez Nutz seasoning like his video.
by d33will
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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