I am going to be firing up the WSM on the 4th mostly for smoking a laod of chicken to freeze for smioked chicken quesadillas (great 15 minute weeday dinner). I have a couple of rather small salmon tips (tail end pieces, 3/8 inch thick ) and was going to throw them on so I would have them for a quick appetizer dish down the road. I am thinking an hour tops with lid temp around 240. Any thoughts? I've used electric smokers (Brinkman, Char Broil) but new to the WSM.

I'm thinking maybe much less but it will depend on temp. Check earlier for done - much earlier, just in case - and gauge from there.

I would say an hour at 225 max. You want to pull the salmon at the 140-150 mark and it won't take very long if the pieces are small.

Thanks to both of you. I was thinking along the same lines and it is nice to get some reinforcement.