Hi all, I recently purchased a new digital smoker for fish, and want to make sure I am doing it safely. I have read a ton on line, bought a book, talked to friends who do it all the time, etc., and have some concerns. I went to the local spice company who specialize in smoking meat, curing, and sausage making and they say to be safe to use Prague #1 (Nitrite) in your brine to kill certain bacteria. And things I've read say the same. But I don't know anyone who does this. And I've also read that nitrites aren't really good to consume often. What do those in the know here say? If it matters, I'm going to be smoking kokanee salmon fillets. I can it often, but want to smoke some as well. Freezer's getting full Thanks for any advice.