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.
That being said, the internal temperature of any food should be consistent with any smoker or process. In my smoker, farmed, brined, salmon filets take 1 hour from fridge to unpreheated smoker set to 200 degrees. Wild salmon take slightly less time*, (usually because they are thinner & leaner) about 45 min at 200.