Researchers at the University of Toronto's Quality of Life Research Unit define quality of life as The degree to which a person enjoys the important possibilities of his or her life (UofT).
The shelf life of cold-smoked salmon is very short, one to two weeks in the refrigerator and about one month in the freezer. Storage time is another critical factor in the proliferation of Listeria bacteria since it can grow at low temperatures.
I've looked at numerous posts on this site, as well as other sites, and there doesn't appear to be any general concensus on the temp and time for hot smoking salmon. I've seen smoker temps anywhere from 200*-225*. Finished internal temps from 140* - 165*, and smoking times anywhere from 2 - 6 hours.