Hey all, I had a change of plans. Went to give the salmon a brine stir, it was milky white. I had forgotten about the ling cod & halibut. . So I decided to smoke it today. Hoping the ling an halibut aren't already cooked with the acid of the lemon. Which smelt great btw. I dried an dusted each piece with fcbp and granulated garlic. Then put them in the TBS house cold smoking as of now with alder. Temp is at 60 degrees. BTW this is not gonna be a complete cold smoke session. I'll add heat in a few hours to bring the I T to around 140 to 150. Here"s some pics more to follow.