JF C Paker that's an awesome smoker !
Made in 'Merica.
That thing set you back some coin if you bought new.


Gotta keep those temps down for fish, though.
Think Low and Slow....you don't want to generate that fugly white curd (albumin).

Here's an article with a temp regimen that is about as fast as you could properly smoke salmon.
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
My fish smokes seem to go much longer at lower temps in my modified Big Chief type smoker.

A "dry" brine is something to try if you haven't yet.
Here's a basic dry brine recipe...
http://www.ifish.net/board/showthread.php?t=64066

Recommend you take out the seasoned salts though.
For example, Garlic Salt...change to Granulated Garlic or Garlic Powder.
Keep your salt as one component so you can easily regulate it.


Lets have some pics of your next smoke !