First attempt at smoked salmon was a success

[SuperDave]

Being a salmon fisherman, I can't bring myself to eat processed salmon.  Oddly, I don't like my fish to taste like fish and the only way to insure that is to eat it fresh caught. 

[1stlink]

"Smoked ~100º-125º for first 2 hours, then ~140º-145º for the next 2 hours, and 175º till finished"

Tony, How did you keep/hold those temps? I did a couple of practice runs and both times the temps climbed well over 150. Both times I only used the element until I had smoke from chips and then turned it off but temp kept rising from chips smoldering. Ambient temp was about 82.. 

[TmanEater]

"Smoked ~100º-125º for first 2 hours, then ~140º-145º for the next 2 hours, and 175º till finished"

Tony, How did you keep/hold those temps? I did a couple of practice runs and both times the temps climbed well over 150. Both times I only used the element until I had smoke from chips and then turned it off but temp kept rising from chips smoldering. Ambient temp was about 82.. 

Trade Secret? :-) Actually, I forgot to mention I have a cold plate I used to block the heat. I also have a pid controller that I can change the temp from my cell phone at a couple button presses.

[OFFSHORE GINGER]

Just curious after viewing the Vid I noticed his cook time was 2 hours @ 150 why did you cook your Salmon so long , and not to mention that this is a must cook recipe in my opinion .

[TmanEater]

I was cold smoking to get it exposed to more smoke. I cooked it till IT reached the zone I wanted.