Yoder Smokers Community Forum

Most smoked salmon recipes call for low temps ~ 160-170

Example: this recipe using the YS640
https://www.yodersmokers.com/2019/10/smoked-salmon/

I have the YSS640s (purchased new in June 2022) and I have had great success with brisket, pork butt, chicken wings... all typically at 225 and higher.

Tried the smoked salmon recipe and the smoker would not settle at 165, it would run much hotter @ about 190-200.

Is there a trick to maintaining a lower temp? Damper? (have it pushed in about 5" from the right per the general instructions)

THANKS IN ADVANCE!

Super late reply but when I do jerky and run low temps it has to run at least an hour and a half to settle in. 1/2 hr start up and temps go through the roof then settle to 350. Drop temp to 160 and go away for at least an hour. I think the mass of steel at 400 degrees messes with the cooker the most