my husband & I learned how to salmon fish this year! and have caught 8 pinks so far, So of course we had to buy a smoker... And the food saver We picked up the electric masterbuilt pro & smoked our first batch of salmon today. Turned out ok, a little dry. We brined for about six hours then let dry on racks in the fridge overnight. used one cup of hickory chips dry and left the water tray empty. We smoked for Two hours at about 120° then an additional three hours at about 140. i have the second batch brining now. First batch we used a store-bought brine. we made the second ones are self.