Being mindful of the food safety suggestions mentioned so far in this thread, especially brining or curing, there is one more option that some recommend (and it is something I need to add to my write-up as well), and that involves freezing the cold smoked fish
AFTER it is cold smoked to kill some of the baddies.
HERE is a write-up that makes mention of this as well... and please note that Ed's method still includes a brine step, and note that his method provides for a long smoke time (12+) hours.
In your case, if you still want to proceed without a brining step, I think one approach would be to keep your fish as close to the 40° range as possible while flavor smoking it (I'm using this term instead of cold smoking since no brine step is involved)... Meaning, set up your smoker and move a chilled fillet into it. Monitor the internal temp of the fish every 15 minutes, and remove it to the refrigerator (or maybe the freezer) as often as needed to lower the internal temperature, then return to the smoker... repeating this cycle for a couple of hours. Then, freeze the fillet for at least 3 days. The A-Maze-N tube smoke generator is a wonderful tool provided your smoking chamber is large... something like a drum smoker or a cabinet smoker or even an offset smoker. Using it for cold (or flavor) smoking in a small pit could be too strong. In addition to the tube generator, I also have one of Todd's sawdust generators which I use in my smaller cookers, like for cold smoking cheese.