Did my first fresh Lake Michigan Salmon smoke today. :sausage: in my new MES 30".
Read a bunch of reviews first and followed a general idea from all you guys who know what the heck you are doing. Thumbs Up
They turned out perfect with an internal temp of 142 when I pulled them off to cool. Smoker stayed and maintained about 150 to 155 for 5 hours.
Thanks for all the posts you people deliver. I could not have. Done it without your help.:grilling_smilie:.[ATTACHMENT=873]image.jpg (353k. jpg file)[/ATTACHMENT]
Read a bunch of reviews first and followed a general idea from all you guys who know what the heck you are doing. Thumbs Up
They turned out perfect with an internal temp of 142 when I pulled them off to cool. Smoker stayed and maintained about 150 to 155 for 5 hours.
Thanks for all the posts you people deliver. I could not have. Done it without your help.:grilling_smilie:.[ATTACHMENT=873]image.jpg (353k. jpg file)[/ATTACHMENT]