I'm smoking my first salmon today on my Oklahoma Joe off set smoker. After watching some YouTube videos I wish I would have done some things different but it's to late now. So basically, I've got about 1 1/2 of salmon (1 whole filet) on my smoker at about 170-180 degrees. I'm using Apple wood because that is the only light smoking wood Gander Mountain had🙄 I plan on smoking this fish for 2 hours. One question I have is what internal temp am I looking for?