Here is a video of my first smoked salmon attempt. I would appreciate any tips or advice from you salmon smoking pros. Some things I've learned since then: -Get rid of aluminum foil under fillets. -Use foil to line drip pan and water pan for easy clean up. -Open damper wide open. -Don't use water in drip pan for hot smoking. -Use fish and vegetable screen rack. -Score skin side of fillet for deeper smoke penetration. -Don't pre-soak wood chips. -Use internal meat thermometer with remote probe and digital readout to monitor temps without opening door and loosing heat. This salmon still came out very tasty. It just wasn't as good as some of the other smoked salmon I have tasted. Any tips you guys have would be awesome to hear about! Thanks for watching.