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Yes, it was a Bourbon marinade. Used a mixture of oak and alder wood chips. It was fantastic.

Oh, and tomatoes are poison! Oh wait, I just don't like them.

Taking a look at what you've tried in the smoker, I'd suggest something with more substance. Like what you've done with the instipot.

The instipot is the new toy my girlfriends sister just got. That's who suggested the smoker to her parents for me. She has not tried it yet.

Well, there goes that idea.

Finishing in oven would get dry. What have you cooked so far?

I'm worried this would make it even drier.

The train of thought my coworker has was sear to lock in moisture, then smoke to finish.

That's been a line of thought. So has been searing then smoking. What I've done is leave in smoker, just smoking on the short end of time suggested in the instructions. Planning a Kentucky Bourbon marinade salmon with rice and brussel sprouts after the packers knock off new York.

I ran into the same, overcooked, looks boiled with the sirloin. I've found that using the lower end of cooking time is better. Traditional smoking takes longer and leaves that nice charred crust. I think this method goes too fast for that. Even cutting down on cook time the salmon was a little...

Nordic ware 365 indoor smoker for Christmas. Ruined a nice sirloin, rocked some salmon fillets and a pork loin. Non stick cooking surface cleans easily, but the raw metal interior is discolored after Few cooks. Should I consider this normal and it just seasoned? Thanks