Hey all, I'm cold smoking salmon. I have 5 lbs of fresh salmon I covered in about 4 pounds of coarse sea salt yesterday afternoon. I am in Denver and the weather shouldn't get above 60 degrees F today and maybe around 33 overnight. I have alder wood chips. The question I have is how to best cold-smoke the fish? I have a 22" Weber smoky mountain and a Hasty Bake 258. I could smoke it over indirect heat and put ice in the pan below it in either cooker. Any advice?