dls, I use my hot smoke cure and method when cold smoking also. After going through my notes, the salmon is smoked between 60° and 80° tops. If not canning it is smoked for three hours, if canning it is smoked for two hours as canning will cause the smoke flavor to be more pronounced.
Hot Smoked Salmon
http://forum.cookshack.com/eve...1038883/m/5372983117