Use your Finaltouch X10 thermometer to ensure that you are not overcooking your salmon. We are shooting for a final temp of 130-135°F (54-57°C) so we will pull the fish off the grill at 125°F (51.5°C). As the fish closes in on that final temperature you will start to notice something white setting up in the crevices and side of the fish. This is called albumin and it is a protein that is pushed out of the muscle fibers when it cooks. By using this high heat then indirect method of cooking there should be a limited amount. This is completely edible but can be removed for a better appearance.
While the fish is cooking on the indirect side, lightly oil your pita bread and place them over the flames. Give them a few second then a turn, you only want to get a light grill mark on the bread to soften them up and add another depth of flavor, too much and pita will be hard and difficult to stuff or fold.
Once your vegetables are sliced and your cheese is crumbled you are ready to build the Gyros. We used pocket pita for our sandwiches, but you can use flat pita as well.