- Preheated the smoker to 225 degrees using Recteq’s Mesquite pellets.
- Seasoned the flesh side and edges of the salmon filets with Dijon mustard, kosher salt, and coarse ground pepper.
- Seasoned the Mahi Mahi fillets the same then added creole seasoning moderately.
- Placed salmon skin-side down on a mat in the smoker and Mahi Mahi beside them. Smoked for a little more than an hour until the internal temperature of the much thicker salmon reached 135° (F).
The salmon was good. The Mahi Mahi seemed overcooked as with it then than the salmon it reached temp sooner then could have overcooked.