OT: Happy Egging Annie
"Looks like it would work kinda like a Dutch oven."
Not exactly. As an Egg user (for only 6 months), I like the fact that you can run it as a super-hot charcoal grill or a really stable, low temperature oven/smoker (or anywhere in between).
"Dunno how well it would work on a salmon, though ... My grill will accommodate a 5-pound whole filet without trouble, but such a fish would be a mite long for the tall, thin geometry of that Egg"
Depends on the model. The reviews I read before buying all said don't bother with the "small" or even the "medium" Egg. My "large" (not "Extra Large") model -- with a 15 inch grill circle -- should handle a 5-lb chunk of salmon the way I buy it, but I always get the fish seller to cut me off the front-end, belly region, so 5 lb off a 30 lb Spring (Chinook?) would be a large, thick square. (In fact, when good big Springs are in, they'll sell me a piece of just the belly. Yum!) But I'm sure a whole 5 lb side in one piece, tail & all, would be too long.
I really like the Egg's tall geometry; it means I finally have a grill high enough above the heat source that flare-up from dripping fat is not a problem. (My previous cheapo gas grill had the typical few inches of clearance, which is a rediculous design, when you think about it.)
One extra salmon grilling trick, with your method (i.e. grill flesh down first 'til it looks good, flip to skin down & check for doneness by peaking between the natural separations in the fish): if at the end the skin seems kinda stuck to the grill, slide a spatula or two under the fish but just above the skin (which will separate easily) and lift off the fish leaving the skin on the grill.
In fact, I do this routinely if I've used soy sauce, because I can then attack the skin as a separate item, and flip it over for maybe 30 sec or less to finish it (at which point the skin will still come off still flexible). Cut into small pieces which will crisp up almost immediately into yummy skin-chips & serve these with the fish, instead of just having skin going soggy under the fish on the platter.
(Tonight's menu: a puny 1-lb piece of great fresh, wild sockeye.)
