Help with Salmon

I really want to try Don Marcos Salmon. I am a little nervous about cold smoking fish. What should the outside temp be to safely do this- farenheight please. I thought that I would try to use wild cheery and that it should take about four hours.. My wife does not like Salmon so I would like to find another fish that would be good to cold smoke. Is there another dust I should consider. Thanks for your help/suggstions.

Outside temps should be below 90 F, The crucial temp is the one inside the smoker and this should always be below 90F.
Don't panic, once you've tried it, you'll see how easy it is.

Thanks I just dont want the fish to spoil. I am thinking about 4 hours- is that about right

The cure (salting) is the most important part that stops spoiling.
Smoke it for a full run of the CSG about 10-12 hours... some people smoke it for longer, but 10-12 hours works for me.