I don't do the ramp up. I just set to 180 (or 170 depending on the outdoor temp that day, and how I'm feeling). It's got to be high enough to get the wood smoking, but not so high to cook the fish too fast. Did you use chips? Or spit your chunks into fine slivers? That is important for fish and lower temperature quick smokes. As far as the pellicle, the formation might vary depending on species of fish. Trout might have to be cured longer, or dried longer before smoking. Sounds like you allowed enough time to dry and form the pellicle. Trout probably has more water than salmon, and less fat. How did it taste? Was it moist? Formation of the perfect pellicle might be less important for trout. Your pictures look good. All I can say is invest in a thermometer than you can run through the hole in the top so you are not "popping" the door to check the temperature of the fish. All sorts of negative things happen when you open the door (temp drop, smoke loss, moisture loss, oxygen rush, wood combustion). Fish smokes very quickly, and also overcooks very quickly, so you do not want to open the door to take the temp, because you will interrupt the airflow to the wood, causing combustion, premature burnout of wood, and all the other stuff I mentioned... before the fish has had the benefit of bathing in nice smoldering smoke.