>> Kent
> Will the Bradley smoke at as low a temp. that you need for "cold smoked
> salmon"? I think you basically need room temperature smoke, to avoid
> cooking the salmon. I've kind of given up on that. The next time I get
> some good fresh wild salmon I'm going to make gravlax and cover the
> surface with a bit of diluted "liquid smoke".

put a tray of ice in the smoker to help keep the temp down for cold smoking.