Fall is a long way off before my son brings me some more Kings to smoke, But I am already thinking about it. May do a test run with expensive "store bought" wild salmon, if I can afford it. Two reputable sources recommends 120* to 125* as safe IT for salmon. America's Test Kitchen recommends wild salmon to 120* farmed raided salmon to 125*.Also, I noticed they used sous-vide to bring it a controlled cooked temp. That is even more anaerobic than smoking is, I would think. Thermaworks (Thermapen) http://www.thermoworks.com/blog/2014/02/recommended-temperatures-seafood/ recommends 125* for salmon.(Pretty much the same as the Test Kitchen). Though I assume they are talking baked, broiled, or grilled. ----------- I've always noticed that my salmon looks good in color, and is flaky, well before it reaches 140-160* I start low and gradually increase smoker temps, But I always try to reach that magic safe temp of 145-160* And it turns to dry and leathery fish that is very disappointing in texture. Why do so many people recommend taking it to be taken to 145* for 1/2 hour, or to reach 160* for shorter time? Wouldn't it be safe to take to 125* and then only progress to higher temps to desired texture of the fish? I know some folks say, smoke it until it flakes and it's done, without using a temp or time. But I like to know the IT is safe. So what am I to believe? All my salmon has been frozen at 0* to 10* below zero, for at least 3 to 6 weeks, before smoking. Waiting to hear from "knowledgeable" people "with experience" on this.