Fishster

Thanks for that. Some good points to look at 👍

9 minutes ago, Wade said:

A heat source would help raise the temperature and the resulting convection would also ensure the air flow through the smoke chamber. I use a cheap temperature controlled socket and a couple of ceramic infrared heaters. I have wired two 150w heaters together for my large smoker and put them in a stand however you will probably be OK with just one in the bottom of the smoke chamber

Search online for them - Here are a couple of links showing what to look for

Heater lamp holder with bracket
Ceramic infrared heater

Inkbird Digital Temperature Controller with dual relay

 

Thanks. Will give a go. I dont have a direct heat source in the smoker as it's a cylinder with an air flow pump smoke source. 

Suggestions of getting temp up to 20.currantly at 14-16.?

Hi. How long would you salt 500 gm side of salmon and how long in a smoker. My smoker is a home made whisky barrel on top of another one. And a cylinder smoke generator that goes in bottom one. 

Temp around 15 16 degrees. Advice be help ful. 

Fisher. 

Hi. I am new to smoking and have built a double whisky barrel smoker. I have an outside smoke source generator. 

I salted a 500 gm fillet of salmon for 4.5 hrs and left to dry for 12 and smoked it for 12 hrs. My smoker temp was 16 degrees cel. The salmon has been in brown paper in fridge for the last 12 hrs. Do you think it is going to be edible.