No reason not to try it...

Yes, cold smoke is what is commonly sold at bagel stores as "lox."

Jensen's Smokehouse near Greenlake in Seattle does some excellent cold smoking as well as hot smoking (the more common smoke in the Pacific Northwest).

I tend to only cold smoke the best of the best salmon- ocean caught Columbia springer kings for an exceptionaly oily and flavorful lox.

Any chums go through the hot smoke process.

Another alternative is to investigate grav lox receipes (just do some searches on the web) which you can do yourself without a smoker. This a traditional dish in some parts of the world that actually isn't smoked at all but cured over several days in salt and herbs (very salty, a little tough, but very tasty).

One other tip, a little smoked salmon goes a long way, so I reccomend packing it in chunks rather than fillets.