Ok so I have one smoke under my belt, some salmon. The smoker I have is a Luhr Jenson Little Chief and I have read its low temps make it a good fish smoker. HOWEVER being on here for a week is making me NUTS to try a ABT. So my plan is to smoke for about 90 minutes then shift them over to the BBQ I'm one hour in and my temp is 194. I don't think this unit will go much higher. So what do you all think of putting them on the BBQ on indirect heat at about 250 to finish them? I mixed cream cheese with Canadian sharp cheddar (cus I'm Canadian eh!) with a bit of onion and garlic powder. I piped them in with a sandwich bag, and did a poor job of wrapping them.