Direct Grill SweetSpot?

[NorCalQ]

First time using the Flame Zone and I'm wondering if there is a sweet spot area where the grill is hottest? What temp range should I be in for best results on salmon?

 

[Big Poppa]

if you are using flame zone then you are doing a hot cook....there is no point to the flame zone at low temp

 

[NorCalQ]

So flame zone is useless when the PB is not at full temp?

 

[jimsbarbecue]

Lower temps on fish. I use the flame zone with temps set as low as 350 . Fish I use 375 when the fish is under 1/2 inch thick. A thick fish steak 425 temp setting. Ahi tuna I would run on high for the fast sear on each side then take off. Salmon depends if it is a center cut or whole filet. Sorry to be long here, fish on the pellet grill is just so good and you don't stink up the house. I do like using grill grates when cooking fish. With fish the hot and well oiled grates are important. I do use the grill grates upside down sometimes too.

 

[NorCalQ]

Good...thanks...that's a help. Do you flip the fish or just do skin side down?

 

[jimsbarbecue]

If cooking with the skin I usually do not flip. I cook most of our fish without the skin.

 

[KyNola]

So flame zone is useless when the PB is not at full temp?

It's not useless at lower temps but it sort of defeats the original idea of the flame zone. Open flame, as in grilling. Also, at a lower temp setpoint you are still going to get a higher heat at the grate surface because the heat comes up directly through the holes in the flame zone. Conversely, when using the solid pan the heat is more diffused and can only rise through the vents around the perimeter.