I have smoked salmon for a long time. I got the cook shack and have smoked 4 or 5 batches in it. Not happy with it. It seems to stay real wet when smoking. My cheap one didn't do that. Am I missing something here. Seem like the flavor is washed out when it's done. Help!!

Crack the door for about a 1/2 hour and dry it out a little. That's what I've done and seems to be great.

When I smoke fish I will let them air dry for about a half hour on the table while I set up my CS. Because I brine my fish and then rinse them real good, I will also take some paper towels and pat them dry, this seems to help. About half way through smoking, I will open the door to check them and also let out any extra moisture, this will increase the smoking time but I have had good luck doing it.

budman
I brine mine also. After I rinse it I put it on racks,pat it dry with paper towels and sometimes I even turn a fan on it to dry it. Most of the time I let it air dry for 2 -3 hrs. till it gets a good film over it.