While I am waiting for a little help with my hot smoker... (PLEASE click here if you think you could help me) ... I thought I'd have a go at a cold smoke. Picked up a nice side of salmon from my local supplier. FisInABox Chose a 'simple' recipe. Been turning it and weighting it down every 12 hours. Just coming up to 60 hours. Going to take it out and wash it now! Wish me luck.