So I'm planning on hot smoking a couple of salmon filets in my Bradley for a dinner party tomorrow, following Jeff Philipps' recipe (I'm signed up for his emails).
Now -- this requires smoking the salmon at 100 degrees for the first two hours, then increasing to 150, and after that letting it get to 175.
Since we haven't splurged on the Maverick thermometer yet, does anyone have a tip as to how we can get this as accurately as possible?
Secondly, is this hot-smoking or cold smoking? I'd really like to make *cooked* salmon with a smoky flavor, not interested in lox at this point (some other day, for sure)... color me confused, I'm a bloody newb after all.