Vince,

I have heard that freezing the salmon for several days prior to smoking will kill the germs. The article you attached does not address this.

Thoughts?

I have the Big Block (propane) smoker, and fortunately, the thermometer is quite accurate. I generally run mine up to about 200 for 1/2 hr. after the smoking phase (about 3 hrs. into the process). I have found that this doesn't over dry the fish, but leads to the fish being done quicker. I use a baste of maple syrup and brandy, usually basting before they go in, and twice during the process.

Never had a complaint, but lots of compliments!

Mike