A friend on another forum gave me a Masterbuilt electric hot smoker, and I readily accepted since I do a lot of steelhead and salmon fishing. I understand the processes involved, but would rather learn from others' successes and/or failures than go through the whole process myself. So, using Alton Brown's recipe (salt, brown sugar, white sugar, pepper), and having the filets all ready, I'm ready to begin. I've read anything from long, low temps to shorter high temps, but I'm still feeling my way through a bit. Put chips in early, put them in after the meat has cooked a bit, no water, yes water............ugh! Any suggestions for moist smoked salmon filets? I've got apple, almond, cherry, pecan, all sorts of chips that came with the smoker.