I love smoked fish. My favorites are King Fish, Bluefish or Mackerel when I can get them, fatty well marbled salmon when I can't. I usually cook on my Big Green Egg at 180º to an internal temperature of 140º. I'm sitting here, waiting for my Kingfish to be done, and I thought I'd ask the question about slow versus hot cooking. Certainly meats and pork benefit from the low-slow method, but is there any advantage to doing it with fish? Does is emulate cold smoking in any way?