Hi. We have 15 small (9-10 in without heads) trout in the freezer and want to smoke them. I've read the forums related to trout (very helpful) but have a few questions. This is pretty new as the only thing we have smoked was a pork butt and it was great thanks to all of you! We have a masterbuilt 30 with a temp probe. We will be using a dry brine. After the trout is brined and rinsed, about how long does it take to form the pellicle if left on the counter with a fan on it? Also, should the trout be seasoned before going into the smoker and what seasonings would you recommend? Any and all help/tips are appreciated. Thanks, Karon