I am new to smoking, I have always used a Weber charcoal grill with very good results. However, I bought a MES from Sam's to try this approach. I have used it twice, once to do some ribs and they were very good. But my attempt at salmon was less than exceptional. I used an overnight brine and a brown sugar syrup after the brine. The taste was acceptable but very dry. I tried a 195 temp but could not get it to smoke at that temp. I moved the temp up to 220 and it smoked well at that temp and I reduced the time to 3 hours but I think that was too long. Any suggestion you may have on temperature and length of time would be appreciated.