Smoke salmon temperature

[Genetron]

Today I try to smoke salmon.
The recipes was calling for 4.5 hours at 150°F.
But it was impossible to produce smoke.
The wood in the box did not produce smoke.
The weather outside was very worm and the smoker kept 150° right on. The salmon was not dry and very good but with no smoker flavor.
Any suggestion?
Maybe I should try 2 hrs at 200°F
The salmon was filleted and cut in 4 in.

Thanks all.

[fishingred]

I use apple chips with temp at 125, whole salmon filet with skin on. nothing added to the fish. After about 4.5 hours the fish is like a cross between cold smoked and hot. About 100 people have said it's the best they have had.

Make sure you use chips and you could add more half way through.

Happy smokin,
Mike