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Thank you for the advice. Unfortunately I do not have either of those. I’m going to use cherry wood Thank you! Attempt #2 I did a 4% salt 2% sugar. It is much less than I originally did. I originally buried the fish in salt! Just doing one filet this time. Keeping the same equipment but I...

Is the amount of salt important or just the ratio and time? Stonington seafood lists only salt as part of the curing process so I was aiming for that. http://www.stoningtonseafood.com/?menutype=finnanhaddie Maybe I didn’t rinse the fish off well enough. I ran it quickly under the sink just...

I’ll try running a long hose. What method do you use to clean it? Just tasted the fish. The smoke wasn’t bad but the the fish was as salty as a salt lick. I was going for a 3 hour dry cure and ended up doing a 4 hour cure. Salt only. Loads of it. I assumed that it would only take in so much...

There doesn’t seem to be any form of adjustment available. Do you know how I would go about correcting that?

my equipment. Masterbuilt pro electric smoker (unplugged) Masterbuilt cold smoker box attached with 1 1/2 foot 3 inch vent pipe Ingredients: Haddock skin on dry cured for 4 hours Salt Cherry wood chips The smoker is wisping our white smoke. According to masterbuilt, white smoke is normal. The...