I had my brother, sister in law, mom, aunt, uncle from out of town and my daughter, son, and grandkids over for dinner. I grilled racks of lamb with Greek seasoning and smoked a 3.75 lb. salmon filet on the Elite using Fast Eddy's salmon recipe with 4 oz of alder wood. The only change I made was to let the salmon air for roughly 30 minutes to develope a pellicle, and then I added a rub of 1 cup brown sugar, 1/3 cup dill, a teaspon of pepper and a tablespoon of garlic granules. Smoked as instructed by Fast Eddy.
Both the lamb and salmon turned out delicious. Since this is a smoking forum, I've got to say the salmon was a smashing hit. Everyone loved it, and I heard at least 3 "best I ever had". So thank you Fast Eddy and everyone else who's given me ideas in this forum.
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