This is embarrassing . . .

[AndyS]

I had a 6 oz slab of salmon that I cured to gravlox. So I think to myself that I'll add some smoke flavor to it. Took it from the refrigerator and placed it in the smoker on the balcony. Usually 15 minutes will do the trick. The smoker doesn't add any heat. It's a little fan with a wood bowl that drafts air over some sawdust that's been lit with a match.

Fell asleep. 45 minutes later I remembered the salmon. What had been a moist dense almost raw gravlox was now cooked well done, flaky and delicious but NOT lox! It's 106f outside and in 45 minutes the fish cooked through!