I just smoked two salmon fillets using a dry cure recipe from the forum. The taste is incredible, and will mean I hot smoke salmon much more. Usually I only cold smoke. However, the smoked fish is extremely oily, and I wonder if anyone can tell me how I can reduce this next time? Maybe longer smoking time? I gave it 3 hours at 160 deg. and it seems right, although the flesh is very delicate. Maybe that's not a bad thing! I used farmed salmon, and believe they have more fat. Wild salmon in the UK is not really an option any longer. Any advice would be appreciated please.