Cooking, 100*,125* for 1/2 hr,140* 2hrs, 170* 1hr. I used a cardboard box for a good number of years and it works well. Never tried it before and it was on sale so I said go for it. Immerse the 850g cod loin in the brine in a snug container and leave for 1 hour. Rinse and dry completely on kitchen paper. "Cold" smoking for 2 1/2 hours at 65* with alder. I used my go to recipe (Kummok) located here here. I smoked 10 lbs of blue cod the other day. 24 hours later meat has a soft "rubbery" consistency and is ready for the smoker. Smoked Lingcod by Leah Bowman, Bradley Smoker If you want to punch up the taste and flavors of that Alaska seafood offering for your next big dinner party, simply put your new Bradley Smoker to work with this easy and tasty recipe for fresh lingcod. ... if you haven't got the Bradley cold smoker attachment as yet is also shows how to make one. The membrane will be golden and easy to peel away, leaving a bowl of crumbly, lightly smoked roe. 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