Patrick Sullivan
TVWBB Fan
I'm curing some salmon and thinking out loud. My original idea was to just smoke it at around 150 degrees. However, this idea popped in my head and I'm wondering if it would work. I really like smoked salmon. I have an ATS. What if I ran the ATS so the fan was circulating air in the cooker/WSM. Then, I'd burn some, Traeger pellets wrapped in foil on the bottom shelf in order to create some smoke. Then, I'd put the salmon on the top shelf to smoke. Would this setup work for an easy way to cold smoke without needing an extra chamber?