Recent content by tralfaz

Thanks for all the help everybody. And yes, I've been using my own probe thermometer in the smoker.

I did hot smoked salmon, and it turned out pretty well. The thing is that since this is all new, I don't know if I'm doing something right or wrong. I guess the proof of the salmon is in the eating.

Thanks for the help!

So... close but not too close? Not in direct contact? I smoked a chicken 225 and it produced enough smoke. Today I'm trying salmon at a lower temp around 180. I preheated fairly hot and it produced smoke, but turned down to 180 and the new chips haven't produced much visible smoke.

First timer, no experience here so I have no idea what I'm doing. How close should the chip bowl be to the heating element? I assembled a cheap Masterbuilt bullet electric smoker and the instructions were... vague. If I install the heat shield (beneath the heating coil) one direction, the...