I am going to try my hand at cold smoking salmon. I have a 2.5 lbs skin-on filet that just finished a 3 day cure and now air drying in the fridge until tomorrow. I'm going to use a smoke box with alder or hickory chips -- plan is to drop one or two coals in box, cover with chips and close up the box. Should be sufficient to create smoke but limit the heat. Everything i read is keep cold smoke under 100 degrees - which is about ambient temperatures in Houston. Any tips?