I tried smoking salmon yesterday on my kamado. I started by using the minion method, but had trouble controlling the heat. It started off fine and I had the heat at about 100 for 45 min then it kept creeping up. I had the dampers both pretty much all the way choked and could not bring the heat below 160. The salmon had the white stuff all over it by 2 1/2 hours. If someone can give me a tip on how to control the heat or know what I did wrong, I would greatly appreciate some advice.
Thanks,
James
Thanks,
James