I have a Traeger, not a Pit Boss, but assuming they work on the same theory, you generally want to smoke at 225-250. The "smoke" setting is usually much lower than that (for smoking cheeses and such). Once you set your temp, your auger will feed pellets into your fire box on a timed cycle determined by your heat setting or thermostat. So you'll actually only see smoke every once in awhile.
here's a link to my favorite website for smoked salmon.
If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!
http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html (smoked salmon)
www.amazingribs.com (homepage)
Enjoy!
386 views
Usually answered in minutes!
×