Here's kind of an idiot's guide to warm smoking salmon:
There is some lump burning, but it is mainly cherry wood. The problem is more keeping the temperature down.
I do the same thing to cold smoke, but I just keep the temperature way down -- I actually use my offset and build a very small fire with cherry wood.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ
Promoted by Bigabyte to "Idiot #1"