The weather is finally halfway cooperating so this weekend I will be seasoning my new smoker (A Masterbuilt Pro dual smoker).
I had planned to smoke a chicken sunday afternoon and we invited some friends over (smoking's better when shared right?). Now my buddy's also excited about smoking (though he does not have a smoker himself) and a great cook and has just let me know he plans to bring over a salmon filet to put in with the chicken.
I've been searching the forums because while I've done pork and chicken, I've never done salmon.
I had been planning to smoke the bird for a few hours at 225 or so.
I've been seeing that even hot smoking a salmon happens at 180-200.
Is 225 a problem?
What sort of issues do I need to be aware of, what could I run into? I'm not preparing the salmon myself (my friend is brining and preparing before bringing).