So I bought 10 lbs of coho salmon to make Disco's candied salmon recipe. I went through all of the prep, cold smoked using an A-maze-N and pellets. It spent the night in the fridge and I started the hot smoking process in my MES 30. I was using a bag of Pecan chips I had but have not used. I was coating with maple syrup and adding chips every 30m. At the 3rd cycle when I was adding chips I smelled mold. I never thought to check my chips for it since they are dry stored in the garage. Sure enough that is where the smell was coming from. They are bone dry but on some I can see little dots of white mold. Since the wood is burning I am assuming I just coated all 10lbs of salmon with mold spores? What I do not know is if this is a concern. I figured that I can take a torch and hit the other chips before adding them to char the outside and burn off the mold. Thoughts on this are appreciated.