I just had 8 lbs. of wild caught salmon sent to me. I would like to do a cold smoke on some of it, unfortunately I live in Texas where it is really HOT in May. I have a Weber kettle and a monster custom made smoker (5 ft long, cast iron with a smoke box on the side). I'm looking at a couple of skin on fillets that are about 8 in. long by about 4 in. wide. I'm thinking about setting a couple pieces on a pan filled with ice and smoking them with some peach wood for about 15 min. and then curing them with a brown sugar, alderwood smoked salt and maybe some bay leaves and a splash of vodka reposado tequila. Any ideas?