I had a request to smoke up a bunch of salmon for my mother in law and her friends so they could have some for the Holidays. My MIL brought over 6 big fillets from Sam's and I ran out and picked up two for my freezer and I also decided to pick up some cheese while I was at Sam's. figured if I smoked it now it would be ready for Xmas snacks. I did my normal rub of brown sugar and salt for 12 hours then rinsed the salmon of and let them dry and then added a bit of brown sugar, garlic powder and pepper on them and then put them in the smoker at around 150 degrees until they reached 145 degrees internal temp. I did kick the temps up to around 180 for the last 45 minutes because it was getting late and I wanted to go to bed. I was using my A-Maze-N-Pellet-Smoker filled with cherry pellet. The 8 fillets of salmon that we "caught" at Sam's Club. All rubbed down and ready to rest in the fridge over night. All rinsed and dried a bit and rubbed with brown sugar, garlic powder and pepper and waiting to go into the smoker. Sorry no pictures of the salmon in the smoker but here they are all finished and cooling off out in the garage. Once they were cool I vacuum sealed them all up. No here is the question I have for you guys and I want your opinions. Once I rinse and dry my salmon do you think it is better to let it dry and form the pellicle before I put the brown sugar, garlic powder and pepper on or do I put those on and then let it dry before it goes into the smoker? I have tried it both ways and I still can't figure out which is better. The issue I have is once I put that brown sugar on it there is a ton of liquid from the sugar so it never really gets try. This time I let them dry then I put the ingredients on it and then I let it rest for another hour to see if the sugar would dry out a bit but it really didn't at all. Please post your opinion on this as I am curious what everyone else does. Here is the cheese. I did a true cold smoke for 3 hours with cherry dust loaded up in my A-Maze-N-Smoker since my pellet smoker was in use for the salmon. All loaded up and ready to go into the smoker. And here it is 3 hours later. They took on a bit of color. All packaged up and ready to rest for a few weeks in the fridge. We will eat these over Xmas. Here is a shot of the two smokers running side by side. Man I am sure glad that I poured that cement slab this fall. Thanks for looking and if you could give me your opinions on what you thing about adding the brown sugar I would really appreciate it.