Originally Posted by Hurriken
The fish turned out fine. could have used more smoke but the flavor is still good. I made a half recipe of Chef Jimmies dip and it got scarfed! Good stuff.I really need a solution for heat control or a better smoker.
The salmon looks delicious as is!
I have a MES30 now, but before I had a smoker similar to yours.
To control the temp in mine I never had a live fire in the smoker.
I would build a wood fire in one of our patio fire pits and get a bed of coals. Keep feeding fire wood as needed to maintain bed of coals.
Then I would shovel coals only into the smoker then add a few soaked chips and chunks for smoke.
It's easy to control that way since the coals maintain a fairly consistent temp...... dropping a little, shovel a few coals..... dropping a lot shovel a bunch of coals in.
There will be minor spikes when the chips finally ignite but not as drastic as if you are feeding the fire whole wood or charcoal.
The digital temp control on the MES is so much simpler though........ I'm getting lazy as I get older!