a little about me. life long fish smoker of about 40 years you need salmon help im yer guy, you need help with poultry, im good not the best, you need help with beef or pork im a newb so im here to ask lol. i currently run a 1952 crosley fridge for fish, all custom. pic included. i wish it was still this perty but its smoked hundreds of salmon and now has 11 racks in it. its for fish only because it only hits 130 degrees, which is perfect for salmon. i also have a new brinkman gourmet coal smoker which i am getting used to and trying a butt in tomorrow. i am hoping to get some answers & recipes on using this for the pork butt which i have posted in the pork section. i plan to start that at around 8am tomorrow.