I like the top loader also. Keep the box and cut a hole where the pan slides in cuz it helps insulate the smoker when using it in cold weather. Use the "deluxe salmon brine" that comes in the recipe book. After you take your fish out of the brine use some paper towels and pat dry the meat then coat with maple syrup then smoke away using at least two full pans maybe three. Remember, the better the meat the better the end product, don't expect much from some old "boot" chum or freezer burned humpy.

Beezer