Since 90% of my smoking is Salmon, would a charcoal smoker work as well if not better as a gasser for this type of food? Would it be worth going down the charcoal highway? I started out with a big chief electric but have had many instances where I could not get the chamber temp up to 200 thus I switched over to a Masterbuilt gasser which was a bear to get the temp down, until I got a needle valve. Now it works pretty good. But I guess my interest in experimenting with charcoal is strictly what the flavor would be like.
Would you have a pan of wood chips or chunks over the coals or mix the wood chunks in with the coals? Also since I normally smoke the fish for only 2-3 hours, is charcoal the way to go?
Edited by cmayna - 5/9/13 at 2:39pm