Well, I've learned what happens when you underestimate a smoker.  I was distracted early on once I placed my coals in the smoker and didn't realize that they bottom vent on my firebox was open way too much.  Within five minutes the smoker was at 600 degrees F and one piece of fish was charred on the bottom.  The rest of the pieces looked ok.  The heat was only there for a moment before I got in and rescued the rest of the fish from certain doom.  

I gave it as good a go as I could afterwards and I must say, even though it was a bit dry, it still was tasty.  I will have to come back to salmon some day when I have a bigger piece of fish and can pay more attention to the smoker.
 


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