Ok, so I got tired of the small capacity of my Little Chief smoker so I ordered 3 more grills; modified the case a little (bent some of the inner side flaps to support more grills) and spaced the grills evenly.

WOW. 100% more capacity for only about $12...I can fit mr. 40lb spring in there now.

So I did my secret brine (soy sauce/brown sugar/water/hot chilli sauce/ginger/garlic) and packed those fillets in there nice and tight.

It looked great all packed in there; but after a few hours of smoking I checked the temperature...And where it used to get to about 145 degress with 3 grills (filled with fish)...it is now only getting up to 115 degrees with 6 grills (filled with fish). Ok, the ambient temp is a bit cool, but I have it covered with a box and it is getting about as hot as it will get.

What I want to know is did I potentially create a killer smoker - where my smoked salmon may kill me because it does not get "hot" enough?? I am a rank amateur at this stuff and am unacquainted with the science of smoking/food poisoning. I will likely have to leave the fish in there for a good 18hrs because I do prefer my salmon on the dry prosciutto style side...but is this lower smoker temp going to cause health problems.

Opinions kindly appreciated.