Vhawk, I use a Brinkmann which is quite a bit hotter than the Chiefs. Been smoken fish, jerky, ribs, roasts and briskets for decades and never once been or made anyone sick. If air drying fish for a couple hours right out of a brine from the fridge is playing with fire then all of the butchers should be shut down as their meat sits under the display case all day long which is opened and closed every five minutes.
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"You learn more from losing than you do from winning." Lou Pinella