Hot smoked salmon

[alanwyatt]

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.