I am currently smoking a lake trout it has been smoking for just about 3 hours and the meat temp is at 124. So it has been in the danger zone for the 3 hours. The finishing temp for fish is 145 and a lot of the recipes I read said to smoke for 4-6 hours. How is that safe? I brined the fish for 9 hours if that makes a difference. So from my limited knowledge I need to get this fish's temp up over 140 in this hour correct?