1. Which keeps longer in fridge/freezer. Cold, or hot, smoked fish? I've read hot keeps longer and cold keeps longer. Which is it in your experience? 2. Is it feasible to smoke low (100*-130*) and then raise temp sharply to reach 140* IT, and still have moist, semi-dried smoked salmon? I use a Horizontal off set smoker (Char-griller smoking pro) I've very bad results so far. Need help. I think I was smoking @ too high a temp for too long. info: I brine wet using either cure #1 or TG, for 12-24 hours. depending on salt strength and convience. Been reading Google's regurgitated disinformation, and results are all over the place. So I thought I would ask the experts on smf.