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In short, the hot knives method was born out of necessity back when fancy tools werent widely available

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Once thats done, youll cook them to your desired doneness, which will depend on internal temperature: Rare: 115F Medium-rare: 125F Medium: 135F Medium-well: 145F I dont recommend eating a ribeye past medium-well, though if you truly want a well-done steak, youll want to cook it to about 150-155F

Recipe Tip Keep the lid down while the salmon is smoking to keep the internal temperature of the smoker between 180-200 degrees

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