Temp issues

You might try splitting your chunks into smaller pieces or using chips.  That is about all I can suggest.

Thank you, that just might work.

I do around 30 lbs of salmon in my 066 each summer. I smoke pieces about 8 oz. each. After brining overnight and drying to form a pellicle, I smoke at 200F for about 60 -90 minutes until the salmon is at 140 - 145F. At that point there is plenty of smoke (for me) and the salmon is done but not dry. I use small chunks of alder wood.

Thanks for the tip Jay! I will try this method as well!

If you try it, report back! I'd like to know how it works for you. The drying part (on racks with a fan to help) is important to retain moistness in the product.

Jay, I used your method and it turned out awesome! The wild coho salmon I smoked was a thing of beauty and it had the perfect amount of smoke and color. I used both alder and cherry mixed together and smoked it around 190 degrees for approximately 90 minutes. I pulled the salmon once it reached an internal temperature of 145 degrees. This was probably was one of the best smoked salmon I’ve ever made. Thank you for your help!!!

Smokin Scott

Fantastic! I'm glad it worked for you. I can't take all the credit though, my process is an adaptation of one posted on this forum a long time ago by Mr. T. If you can find it, you can also try his brine recipe. It's pretty good.

Glad I could help!