Just finished seasoning my smoker(Master-build Pro 2 door). I have about four pounds of Salmon in the brine and ready to smoke tomorrow. The lowest temperature I can get on the smoker is about 200 degrees when using gas. I noticed with the chip pan on the smoker the chips would flame up. Open slots in the pan. Saw some input about putting another pan inside the chip pan to stop that. Planning on using alder and cherry chips. Just not sure how long to smoke the salmon. Any input is appreciated.