Needed to process a bunch of our fishing buddy's Salmon belly pieces from last year to make room for the upcoming 2016 season. Threw a few pieces of our own to help fill up the smoker. In my typical dry brine of 4/1 ratio of dk brown sugar / non iodized salt. Sorry no pics of the dry brine at the beginning. These pics were taken 3-6 hours into the brining process. Into the MES40 Gen 1 smoker they went. Smoked at 125*+ for first hour. 145* for 2nd hour, 160* for 3rd+ hour until an IT of 140 was met. First two hours used Todd's Alder pellets. 3rd hour went with apple. OMG! The heating element is flipped over! :yahoo: Mailbox mod worked like a champ. Used Todd's AMNPS Finished product. As soon as the fish came out of the smoker, I brush a diluted honey on followed with a few sprinkled pieces of coarse black pepper. Turned out way too good says the wife. She's just hoping I'll let her take some tomorrow on a crabbing trip.