A little bit of smoke goes a long way with some dishes. I will put chicken breasts in the smoker for a few minutes, then cut them up and saute them with onions and green peppers and they're fabulous in fajitas. But you don't want to smoke them too much.

Salmon, though, can go for two or three pans, easily, and I like to cook it all the way in the smoker, even after the last pan of chips finishes smoking.

SRS