JF C Paker that's an awesome smoker !
Made in 'Merica.
That thing set you back some coin if you bought new.


Gotta keep those temps down for fish, though.
Think Low and Slow....you don't want to generate that fugly white curd (albumin).

Here's an article with a temp regimen that is about as fast as you could properly smoke salmon.
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
My fish smokes seem to go much longer at lower temps in my modified Big Chief type smoker.

A "dry" brine is something to try if you haven't yet.
Here's a basic dry brine recipe...
http://www.ifish.net/board/showthread.php?t=64066

Recommend you take out the seasoned salts though.
For example, Garlic Salt...change to Granulated Garlic or Garlic Powder.
Keep your salt as one component so you can easily regulate it.


Lets have some pics of your next smoke !

Thanks DD. I've had the CookShack for a few years now, but yes, it's expensive stainless steel box.

I'll give the 100 for 2, 120 fo2 and 140 for 4 and see what happens.

Too late on the garlic salt. It's only a 1/4 cup, so it's probably OK. I use kosher salt.

I'll post some result photos.

The best dry brine is a simple one. 4/1 dark brown sugar to kosher salt. If you like garlic, which I do, add fresh pressed garlic to the brining fish. Black pepper on the finished product. The honey glaze thing is good, but makes sticky fish.

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I put mine in front a fan for a couple hours. Dry brine . Seems to be enough as the last batch I did was screamin. You just need to get it tacky.

Here’s my recipe. Yields a great product every time.

Brine:

3 Cups Brown Sugar
1 Cup White sugar
1/2 Cup Garlic Salt
3 tablespoons of Coarse black pepper
Kosher Salt

Process:

-moderate dusting of kosher salt on each piece of fish
-liberally apply brine covering every inch of fish
-refrigerate for 24 hours
-flip pieces of fish meat side down into the juice in the pan
-refrigerate for another 48 hours
-rinse off fish in water, place on drying rack, gently pat dry with payer towel
-air dry for at least 4 hours 6-10 ideal
-place in smoker and smoke for 3-6 hours at 120-140 degrees
-add a handful of alderwood chips soaked in apple juice every 30 minutes while smoking

Watch closely that you don’t get the temperature too hot. You will lose the flavor. Better to have it slightly undercooked than overcooked.

Enjoy.