I had to catch it first!!! What?! I'm a girl! Like I know the difference between a king salmon and a carp! I brined my little fishy for 18 hrs and it's now under the fan. I DO NOT want a hard pellicle: Getting ready to fire up ole smokey with a bit of peach, pecan and a touch of cherry. Before anyone of you die-hard salmon smokers beat me up please keep the following in mind: I haven't done it in over a year, but I know many have asked me about it. I AM HEAT SMOKER in the southeast US. I don't like cold smoked, I don't do cold smoked, I'm not trying to smoke a $50 side of salmon for dip. My goal, as I've done in the past, is to produce a product that is great by itself, on a salad, for breakfast, lunch and dinner. I am not trying to create fish jerky and in no way shape or form am I trying to produce a "solid" pellicle. Please keep that in mind when prior to chastising my methods. This ain't my first day at the pit.