Can anyone recommend a smoker for salmon?

I bought a cookshack AQ and I just love it. It has the temp probe that you can set and just leave and will go to the warming mode when it is finished cooking. I bought mine at the web site at cookshack.com there service is great.Let me know what you buy. Thank you, Tony

Hello Gretchen, I have 2 cookshack smokers. One is a Smokete, the other is a CS 150. The 150 works well for me as far as smoking salmon. Ive done several batches this year and it all turned out great. Mine doesnt have the probe but I just use Polder type thermometers and run the cable thru the vent hole. Im not sure how much food you smoke and for how many folks. A call to Cookshack tomorrow would probably awnser a lot of your questions.
Ive also smoke a heck of a lot of jerky in my 150 also, as well as cheese.

Mike

Not to be the wet blanket here, but...some people only cold smoke fish, and I have read hot and cold reviews (no pun intended) as to the CS's effectiveness for this. Hard core cold smokers may be more interested in a Bradley-type smoker, that can smoke w/o heat.
That having been said, I am extremely happy with my CS, and would highly recommend it for everything else.

Hey Gretchen, I had a luhr Johnson BIG CHEIF (little tin box with a hot plate) for years. The only porpuse was for fish, it did a nice job. Very weather sensitive however. I upgraded this year to a 009. It does a great job. I looked hard at the bradly and the st but opted for the 5 rack cs 009. I did cheat and bought cold smoke plate at the st web site they told me they are leftovers from when they use to sell cs before they went to china?? A good value never the less. What I'm tyrying to say is just buy the cookshack.Its a lot of fun!!

For what its worth I find myself useing the cold baffle more and more great results with cheese, brined chicken and pork chops cold smoked then vac seald cooked on the grill is hard to beat.