sully11
MemberGot rid of the matchlight.
- Joined
- Aug 24, 2014
- Location
- Portland,OR
Hello all, brand new to the forum. Just got an old 70's era Kamado grill and looking for some suggestions on salmon and temp measurement. Tried a brisket earlier and really struggled with maintaining the proper temperature. On the salmon, trying to determine if regular Bbq style or some use of smoke is appropriate. Glad to be here:grin: