'm planning on smoking some salmon over the weekend now that we are into my favorite time of year.....football and weather nice enough to enjoy my patio and BGE here in the southeast. I found a few brine recipes but still have a couple of questions. Do I use my platesetter and if so up or down? Apple or Alder chips - have read about people using both. Target temp 180-200? How do I get my temp to stay below 200? From what I can read I believe I need to start with a smaller fire than usual. I think that may be the reason I typically can not keep my egg under 250-275. Do I use a pan with water like I have read in some recipes? Any expert Salmon smokers are grealty appreciated! Thanks, E the egghead!