Has anyone ever attempted to smoke salmon filets? I cannot seem to keep a temp of about 165...darn egg keeps going out. Any suggestions or what the @*&% am I doing wrong? Thanks in advance for any help.
mkslup, its easier to hold temps at that range with small pieces of lump that you have previously cooked with. the small pieces help to plug off the holes in the grate which is good for this type of cook. you only want about 2 inches max of these spent pieces of lump in the egg. i also put a plate on top instead of the daisy with a brick on it to hold it down and just barely slide it til i get enough opening. you can actually maintain 145 degrees for 7-8 hours with this setup, but you need to stay withit, and try to never open the dome as it will cause the fire to spike.
mkslup, another method to try is Chef Arnoldi's setup (check the archives for pictures). I have great success with it. Take a dryer vent and attach it to the top of the stack on the egg and run it into a steamer pan ceoverd with aluminum foil. I actually use my small egg for the fire and transfer to my large with the Dryer vent. Works great. Good luck.
mkslup, i use a large sized coffee can with the botom cut out....(clean out the other charcoal) fill it with lump and and top it with three chunks of smokin' wood once you get the fire going.. .... simple...
