First smoked salmon in my new and basically first (MES) smoker. Used the 4:1 dry brine. 150-190 for the temperature so I could get smoke from some apple woodchips. Since this was my first attempt I got to learn a lot. You'll see from my photo(if it works) I was focused on testing this round and a little impatient - While checking for doneness I couldn't help but dig in 😉. The taste is great and I have some good notes for next time. Can't wait to do more.