What is the best pellet grill for smoking salmon?

[Smok'in Salmon]

Hi!

I'm looking to buy a pellet grill and looking for some advice. I'm not hoping to spend more than about $1,000 but am waiting for sales. My family and I love smoked salmon, I grew up smoking salmon every once in a while, brining it and then cooking it slow with alder in a smokehouse. I'm hoping for a pellet grill that can hold a low temp, 160 max, and that I can add some real wood chunks to.

So far I am considering waiting for a CC woodwind pro 24 to be on sale, that smokebox sounds like it might be great. I do seem to see a lot of opinions that the rec teq is the go-to brand though. Is there a rec-teq model that I can get for not much over 1k on sale that might work? Is there a different brand or model I should be considering?

Any tips for where to look for sales if buying online?

Thanks for any tips or advice.

 

[kilo charlie]

You'd want a smoker big enough to lay a whole salmon filet without cutting it.
You can consider on of the Pit Boss vertical smokers - the one I screenshotted below is a Walmart exclusive and well below your budget of $1k. It can hold 12 racks of ribs, so it will easily hold 12 whole salmon filets at once.

There's not a way to add real wood chunks to these types of pellet smokers, but there is also no need to. Salmon or any other fish doesn't need a heavy smoke.

 

[mr_whipple]

I can't speak to any pellet grill other than mine which is a Camp Chef SmokePro DLX, or some refer to it as a SG24 I think. Bought it in July 2019, and upgraded to the Gen2 PID controller which has a low smoke setting which is 160. I do smoked salmon often for friends and it comes out marvelous. Can't add wood chunks anywhere, but I do use alder pellets. I bought the jerky rack set and pretty much cook everything set on the lowest rack above the grates.

Here's one thread of salmon I've done. https://www.smokingmeatforums.com/threads/dry-cured-smoked-salmon.312779/#post-2291621

 

[sawhorseray]

AFTER A FEW TRYS ON MY KETTLE WITH A COUPLE OF COALS AND SOME APPLE CHUNKS I FOUND THE MIRACLE RIGHT AROUND 1980 WHEN I GOT A LITTLE CHIEF. USED TO MAKE A TERIYAKI BRINE, NEXT DAY FORM THE PELLICILE USING A FAN, BRUSH ON A LITTLE HONEY AFTER THAT AND TOSS THE SLICED FILLETS IN FOR A 6-8 HOUR RIDE. I FISHED FROM MONTEREY TO BODEGA BAY SINCE I WAS 18, GOT A 17' ARIMA IN 89 THEN A 22' PROLINE IN 2005, CAUGHT A LOT OF PINK MEAT. YOU CAN SPEND A LOT MORE ON A SMOKER BUT A LITTLE CHIEF TURNS OUT GREAT SMOKED SALMON. TIMES SURE HAVE CHANGED, THINK I BOUGHT MY FIRST LITTLE CHIEF FOR $30.

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