Doing some salmon and seems to be going pretty quick. I brined it over night, rinsed off and dried with paper towels, then put on a rack to dry and form the pellicle. After about 2 hours it had a nice sheen and was a little tacky like its supposed to. I'm using a GOSM and I put a needle valve on and was able to get it to settle in at 155. Got the smoke going and put the salmon in and after an hour its reading 120. Maybe I'm just used to pork shoulders and briskets but it just seems that it was heating up too fast. Does this sound ok?