aem wrote:

>
> Dunno, haven't done it. Only suggestion I have is that whatever you
> do, don't overpower the salmon because it's inherent taste is so good.
> We use the basting sauce sparingly and get a nice glaze on the fish, it
> doesn't permeate the salmon. -aem

I have never hot smoked fish, only cold smoked. It was my understanding that you
need a marinade high in acid and salt to kill bacteria, because slow smoking is a
environment custom made for bacteria growth.