Hi this is my first post. My goal is to hot-smoke fish which my research indicates requires temps of about 90 degrees for the first phase of the smoking process. Then you raise the temps to get the fish to 160 degrees internal temperature. I want to buy either the Master Forage or Brinkman upright barrel-type smoker (mostly because they're cheap and available) which, based on comments and reviews, smoke at about 225-250 degrees. But they don't have any way of reducing the temp to the 90 degrees I need. So my question is, are there modifications I can do to reach a lower temp, like making my own vents or maybe propping open the outside components at the top and bottom? Or, are there other low-cost smokers out there that can go that low in temp? I appreciate the help!