Well I tried a new recipe for smoked salmon and it turned out great. With suggestions from you guys I used a new brine that has much less salt and it was way better. I brined it with salt and brown sugar for around 10 hours then put them on the smoker at 150-175 degrees for around 5 hours. It was nice in my new smoker I was able to keep the temps way down and apply smoke for a lot longer. I put a bit of garlic powder, pepper and brown sugar on right before I put it on the smoker. Best batch I have EVER made. Just removed from the brine and rinsed off. I put them under the fan to dry them before I put them on the smoker. A sprinkle of pepper, garlic powder and brown sugar. After 5 hours on the smoker removed and resting. Another shot of the finished fish. Everyone always says that you need to let your fish sit out for several hours to dry and develop the sticky pellicle on it. I have never been able to get this pellicle that everyone talks about. The meat is always dry but never this stickyness that everyone talks about. I let mine sit for 1.5 hours under a fan this last time to see if I just wasn't waiting long enough but still nothing. It just gets dry and that is when put the pepper, garlic powder and brown sugar on it and put it into the smoker. Or should I be putting those on the fillets right after I rinse them and allow those ingredients to dry into the meat under the fan.