Not a stupid question, but that's not a good idea. It would defeat the low & slow smoking purpose, and on the way back down from that high temp the element would be off, and the wood would stop smoking again. That is the biggest problem with the MES---smoking at low temps. I used to bump it up in stages, in other words, if I wanted to go from 100˚ to 160˚, I would go to 120˚ for awhile, then 140˚ for awhile, then to 160˚, instead of all at once. This way the element would get hot 3 times, causing the would to begin to smoke 3 times, instead of only once from the big move from 100˚ to 160˚.time for my first stupid question. Have followed instructions to great results but now that fresh is in season I'd like to turn it up a notch. Using an MES and having trouble getting it to smoke at early temps? My idea for the next smoke is to turn it up high get it smoking bring temp back down for cooking. Is this what you all do or is there some other way to get smoke going at low temp?
Yeah, and then call me so I can come over and make the comparison. I wouldn't' want you to have to do all the sacrificing eating all that salmon. LOLBearcarver;
Next time you are doing smoked salmon, smoke it within 2 days of when it is caught. I think you will see an unbelievable difference in taste when using fresh salmon.