Quote Originally Posted by Tracker123 View Post
Ray, I've never smoked fish. From what I understand it has to be cold smoked. Don't know how to do that.
I have the same Little Chief I've been using for years. It has no settable temp, just plug it in. Not sure if they consider that cold or hot but I use the same smoker for ribs and chicken so I think it is hot smoked. I've had cold smoked salmon and it is good, but completely different texture and taste. My salmon is chewy like jerky, just not as dry and tough.
The secret is the brine that my buddies in Oregon perfected over the years. It really makes the best smoked salmon I've tasted. If anyone is interested I will be glad to share the recipe for the brine.