I have a Bradley and usually keep the air vent at the top of the smoker between 50-75% open. If I want more smoke in my smoked salmon, is keeping the vent 50-75% open a good setting or should I close the vent or just slightly open? I have a water bath at the bottom where the pucks are dropped into. I assume the water bath produces a lot of moisture in thr air which needs to be released through thr vents. I also assume that a wet surface on salmon from water or humidity may act as a barrier to thr smoke infusing into the salmon meat. So closing the vents would keep more smoke in thr chamber but would also increase the humidity which may have a negative effect on smoke getting into the salmon. Can anyone clear this up for me?