Comparisons · Two cuts
Cod fillet or Salmon fillet
Two fillets of similar thickness with very different margins for error, and the pair that shows why BBQHQ times one from a published window and the other from a rate.
What each one is
Cod fillet
Large-flaked lean white fish, and the food in this catalogue most likely to fall through a grate in pieces.
Salmon fillet
A fatty fish with delicate muscle structure, which fails in the opposite direction from meat: it falls apart rather than toughening.
Where they overlap
- Both are the same food form, so the same safety rules apply to each.
What actually differs
| Aspect | Cod fillet | Salmon fillet |
|---|---|---|
| Typical weight | 150–250 g | 120–220 g |
| Typical thickness Thickness governs timing more than weight or cut name does — Weber's own chart roughly triples the time between a one-inch and a two-inch steak. | 20–30 mm | 20–35 mm |
| What BBQHQ's evidence gives for time Windows from the cooking profiles, at the conditions each profile states. They are not comparable to the minute — the profiles differ in cooker and configuration — and are shown to give the scale. | 6–12 minutes | 10–12 minutes |
| What tends to go wrong From BBQHQ's troubleshooting index. Choosing between two cuts is partly choosing which failure you would rather risk. | came out dry, stuck to the grate, fell apart | came out dry, stuck to the grate, caused flare-ups, fell apart |
Can one stand in for the other?
Swap it straight across
On every axis BBQHQ models — anatomy, thickness, bone, safe endpoint and the cooking windows in the evidence — these two behave the same way. What differs between them is flavour and fat, which BBQHQ does not model and will not guess at.