Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
I like to start my salmon off low. Around 90 to 110 degrees smoking with an alder and apple mix. I'll smoke it say 8 to 10 hours then start to bring up my temp until the salmon starts to flake, holding my unit temp to about 150 or so.