When I was up in Smithers, BC last year, the German guy that ran the place I was staying gave me a big chunk of cold-smoked coho salmon. It was FANTASTIC. Sliced paper thin and served on a cracker with some cream cheese.......I couldn't stop myself and ate it all in one sitting.

He had a two-chamber smoker and would put the fish on one side...........wood on the other and the smoke was diverted via a chimney pipe.

You figure out a good way to make cold-smoked fish and you might not go back to hot-smoked.
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She was standin' alone over by the juke box, like she'd something to sell.
I said "baby, what's the goin' price?" She told me to go to hell.

Bon Scott - Shot Down in Flames