Used my Black Friday purchase first time today to smoke a filet of salmon. My favorite way to prepare it is just to salt it well with coarse sea salt right before putting it in and topping off with fresh dill.
Quite a difference between this and the propane smoker I have used the past few years. Gotta learn things as I go with the new one. And I'll keep the propane as a backup, too.
Takes A LOT longer to come to temp, which is not a surprise, of course, given the difference between hot flames and puny (sort of) heating element. Took about 20 minutes to get up to the 230 degrees (ambient in the low 60s) I set it at.
Put my soaked (about 20 minutes) mesquite chips in at 200 degrees and thought I would get TBS around the time it hit the target temp. Wrong... Took REALLY long for it to start producing TBS, so maybe soaking them is not necessarily a good idea. Then again... I'm going to get
AMNPS soon, so getting smoke shouldn't be an issue anymore.
And before and after pics, of course. Fish was mighty tasty.