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Thanks jj

I'm trying to figure out how come cold smoked salmon outdoors is an accepted practice, it's also raw fish for 6-7 hours in the danger zone.

I do appreciate you looking out for me, I'm just starting with smoking, I have a lot to learn.

Raw salmon out of the fridge that I understand, I'm talking about cold smoking outdoors, which means the raw fish was at 60F for 7 hours.

Yea my wife scared me, I didn't even think of it as a problem since I did the same with salmon a week ago according to receipts I read online.

I put some raw chicken to cold smoke for 6 hours then but the heat on to cook them through where they reached a temp of 170, now I hear it is dangerous to eat them since I did not brine them at all before, so technically I had raw Chicken laying outside at about 65F for 6 hours, am I doomed?