Following bbally's lox recipe http://www.smokingmeatforums.com/t/87043/making-lox-a-picture-guide
I started out with a little under 4 pounds of Salmon. Smelled great coming out of the dry cure, really nice citrus smell from the zest.
It's been well below freezing here at home, so certainly won't have to worry about the smoker getting too warm. Ended up smoking it on my MES 30 for 3 hours using the MES cold smoke attachment and apple wood. Temperature stayed pretty consistent at about 54 degrees.
Tried a piece right off the smoker and it was intense. After giving it 24 hours in the reefer, calmed right down. I like lox, but most of this will go to friends and family as a treat!
Dry cured and zest added
Set up to dry in the reefer.
Almost there....put some ice in the water tray for peace of mind....granted it was 8 degrees outside.
All packaged up and ready to go!