"Reg" > wrote in message
>> 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?
>

I think he was referring to slow smoking as cold smoking, done at 80 to 100
degrees. There it makes a difference.