Rubbed a salmon fillet with a new rub I put together just for this smoke. I then foiled it and let it setup in the fridge for 3 hrs. I unwrapped it and gave a coating of reg. olive oil, rewrapped it and put it back in the fridge till the next morning. Citrus Rub: 1 part sea salt 1 part fresh ground mixed peppercorns (white, green, black) 1-1/2 parts powdered honey Â½ part lemon zest Â½ part orange zest Using the top rack with the GOSM at itâ€™s lowest setting (cabinet in the sun) it pegged at 225Âº, using cherry wood I smoked the salmon until internal temp hit 155Âº. Side Note: In the future I would use 1 part each of the lemon and orange zest. Also noted that there was not much of a smoke ring.