Dave Smith wrote:

> 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.


How are bacteria going to grow at 200 F?

--
Reg