So i got a birthday present, an electric smoker. I would like to use it for smoked salmon, which should be smoked between 150 and 180 degrees for several hours. I unpacked the unit, burned it in with wood chips at about 350 degrees for two hours, the thing seem to do great and made smoke very fast. I then turned it off and prepared some salmon in a brine. I soaked some alder chips for only about 30 mins and then let them drip dry for a few mins then put them in the smoker and got it up to about 165 degrees. I didnt see any smoke for the first 30 minutes but figured they were still cool from being wet and humid. So i put the fish in and checked it every half hour turning it up to get the smoke going. After 3 tries it was up to 225 and it started smoking. i backed it down to 185 and it stopped producing smoke. So i basicaly over cooked the fish with little smoke flavor after 4 hours. any ideas what could be going wrong? The unit is a Royal Oak electric smoker, about 30" high 18"/18" inside, with a 750 watt coil, a thermometer (not a thermostat) and a low-high rheostat of somesort without any degree markings. I also moved the wood chip tray to directly on the heating coil, also slightly opened the door all to try to get more heat to the wood, and not to the meat, it will not make smoke under 200 degrees.