Living in Arizona, much of the year is just hot too cold smoke lox. So last week was one of the last cold days (68 degrees), in the valley of the sun, I decieded to take advantage and try and stock up on lox. Picked up a couple of salmon sides from Costco, cured and cold smoked with my amazin tray with dust. was able to keep temps between 70 and 75 degrees for the entire four hour smoke. Salmon sides out of the cure On the smoker Twins Sliced Again And again Ready for vacuumed packaging in 8oz portions I’m hoping it will take me deep in the summer, but I’m not that hopeful.