update and salmon results

The temperature thing seems simple enough now - the smoker thermometer shows how hot the meat will get. I removed the instant read thermometer.
The collagen dissolved in the oven as predicted.
I've been using the pork in recipes - I made borracho beans (excellent!) and navy bean soup (also excellent!).
A couple days ago, I smoked some salmon. it was from trader joes - 3 pieces, frozen (thawed), the cheapest cut. I left it for about 90 minutes, and checked it - it wasn't smoked enough. Another hour and I pulled it off, but it came out dry and kinda tough. Next time I'll brine it because it needed salt.