Now that the outside temps have fallen here in Michigan, I'd like to try to cold smoke salmon.
I could sure use some advice, including smoke generators and recipes.

Thanks in advance!

Lots of information on the net but, hopefully, some of the members can add some personal experience to go with it.

check out smokingmeatforums.com , and i do cold smoking

Thanks, I found a lot of useful information.
My first attempt turned out pretty well, can't wait to make more!

what are u smoking cap

I cold smoked some Lake Michigan King Salmon. It turned out very well, so now I'm going to build a cold smoker. I have about 40 pounds of Salmon left in the freezer, but a lot of it will get hot-smoked!

go to the sausagemaker.com he has an excellent book on how to smoke about anything and also how to build a smoker. They also sell a lot of components also. I am not a huge fan of smoked fish but do smoke a lot for my friends. About the only smoked fish I will eat is salmon. A friend stopped by the other night with some a friend of his smoked with a reduced sodium recipe. It was the best I have ever tasted. I told him to get me the recipe when he does I will post it here. I have a old refrigerator I converted into a smoker I have smoked as many as 70 lbs of kielbasa in it so far. I mostly smoke sausage and jerky. I made mine out of a old colman stove converted over to propane. I only need to use one burner to get my smoker to temp. I cold smoke everything and only raise the temp at the end of smoking to bring my meat to temp to prevent botulism. I buy a lot of my spice and cure from the butcher and packer supply out of detroit.