After my first smoked salmon disaster I decided I had learned enough from this site to make a second attempt. This time we decided to try some salmon seasoning from Chef Paul on some Atlantic farm raised salmon from CostCo. We smoked the salmon at 225* in our MES using a combination of apple and pecan chips which I elected to soak. We decided on the higher temperature to aid in keeping TBS which I had a problem with on my first attempt. So I took the temp up to 275*...added the chips and when I had good smoke, I reduced the heat to 225* and added the salmon. Salmon with Chef Pauls salmon seasoning ready to go into smoker. Finished salmon. The total time on the salmon was right at 2 hours. Finished temp was 170* - 175*. This is a good example of the value of a remote thermometer system. We had anticipated a longer cooking time, but when checking the temp at two hours we knew it was time to take them out. Having the remote thermometer reading would have prevented over cooking. While the fish tasted very good, was very moist and flakey, we both agreed that it was a little over cooked and maybe a little over smoked. I worked hard on my smoke because I failed on the last attempt and as a result I think I over did it. Now that I've learned a few tricks on keeping TBS I will try the salmon the next time at a slightly lower temperature which seems to be the most recommended. Thanks to all of you for all the tips and tricks...we are having great fun!