A little more info would help. So I am assuming that you cured or brined it? After curing or brining and letting it dry to form a pellicle, I place the baffle on the lowest shelf in my AQ with a 4in half pan full of ice on the next shelf up. I put the salmon on the next rack then turn on the smoker. I monitor the internal temp of the smoker with a probe so it doesn't get warm and once the smoke starts I shut it down for 30 mins up to an hour depending on the end result you are looking for.You can follow that procedure more then once if you like a heavy smoke. I have had good luck with putting the baffle in the freezer before smoking, helps keep the internal temp of the smoker colder longer. I also use chips instead of chunked wood, smokes faster.