Like others said, it's a texture thing. When salmon flakes easily in the thicker parts, it's done. A temp probe won't reliably work, not enough meat, and you'll tear up a fillet trying it. Any smoking temp above 100 is considered a hot smoke...it's said. I do my salmon about 180 give or take 10.
The Average Cost of Knee Replacement Surgery The average cost of knee replacement surgery in the United States is estimated at $40,000. For those with health insurance, out-of-pocket costs...
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