Well I really want to use the smoker this weekend and do a salmon fillet and some chicken thighs. I know Salmon should be smoked around 150-175 but I was thinking I might as well put the thighs on as well. Then once the salmon is at the proper temp i can open up the vents to raise the temp to 225 and probably add a couple pieces of wood to get some more smoke and then finish off the chicken. Any issues with this idea. I'm new to the whole smoking thing getting better at controling the temp. I'm using a 18' Weber Smokey Mountain. Both chicken and salmon will be probably brined before smoking.