I think this topic will move to the "Fish Kitchen" soon.
Anyway, I try the "lox" cold smoke sockeye once last month but not very successful.
The texture is not sticky enough inside of the meat, not like the one from restaurant. I am using the Bradley digital smoker by turn on the generator only to burn the chips but not the oven.
A friend told me the best time to do it is around end of October or November, until the temperture down to zero degree celsius outside.
So, I may do it again later to see how is doing.