The salmon smoke on Saturday (12-06) went well.
The recipe calls for you to ramp up the temp from 100 (2 hours) to 150 (2 hours) then to 175 (2 hours), which I tried to do. I set the SI#2 on 100 to start. It blew right past 100 and got up to about 135 (according to my Maverick) at which point I turned it down below 100 on the dial. At 110 I started getting a light smoke trail which seemed to fade after I turned the smoker down. After 2 hours, I turned the smoker up to 150. After about 10 minutes it hit 135 and I had heavy smoke. It got all the way up to 190 at which point I turned it down to 130 or so. By then, the smoke trail was much lighter. As you can see below, I put the Weber apple chunks (about 2.5 oz total) in foil boats and was careful to wrap them tight. I did not get any belches on this smoke, but it seems (as it has on all smokes with this drier wood) that I get intense smoke for a short period of time (20-30 minutes) and then it peters out. When the smoke was over, I had one chunk that was black and still slightly hard and the other was fine ash and still glowing (which I assume that it should be).
On the positive side, my wife, who doesn't particularly like salmon, thought it was great and even bragged to some of her friends at church about it the next day. The smoke flavor was not heavy at all (which was probably a good thing).
Below are some photos.
I would highly recommend this recipe. It was not as sweet as I feared that it would be. The syrup mixed with the rub gave it a nice glaze and flavor and the meat was very moist.
I did put a pan of water in the bottom of the smoker. It seems when I searched this forum and others, that some did and some didn't.