This is in OT because I didn't use the egg like usual.
In a nutshell, I cured about 8 pounds of salmon (coho and farm raised). Made a new smoke source, put it all in my smoker and (with 85-95 F ambient) smoked the fish at 61-64 F for about 16 hours. Probably a little too long because this new setup has much lower humidity than when I used my egg as the smoke source, and I did get some drying. Not a bad thing if you want it, but I'd rather have dessication with jerky than fish.
Behold, the pictures.
I pre-baked the cherry pellets at 350F for 2 hours. The maze smoker was made from a commercial Hobart dishwasher filter and some perforated metal that I bought and plasma cut. I tacked everything together with a wire welder, then glass bead blasted it to clean it. Everything worked great. The smoker box is something I made a while back and I ran the refrigeration on it, otherwise I wouldn't be able to do this in the summer in the deep south.
This is my signature line just so you're not confused.
Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend. Registered republican.
New Orleans, LA - we know how to eat