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I just purchased a Master Forge electric smoker and it's different then my last smoker because is has temperature selection of low, med and high. Which is the best temperature to maintain the salmon at? I used a soy sauce, honey, hot oil, type brine, looking to have a sugar and spice type flavor when done. The last 30 minutes I like to top it with honey, cayenne, lemon to finish it off.


Redmond, WA