I smoked a 3# salmon filet last night. I sprinkled a little kosher salt and a mixture of teriyaki sauce and some brown sugar. Let it rest for 15 minutes or so.
I put in 2.5 oz of apple wood, a water pan, set the temp for 170 the first 30 minutes and 190 until done at 145.
After almost 3 hours the salmon was done perfectly.
I realize i do need to invest in a qmatz and i am thinking about raising the temperature from 190 to maybe 210-215.
