Ok, another first here for me. Brined Salmon overnight (water, brown sugar, salt, crushed peppercorns, a few bay leaves) rinsed in slow stream of cold water 30+ minutes in the morning. Patted dry, and placed in the fridge for 6 hours hoping for some pellicle to form...Gave up and took it out of the fridge...been two hours sitting room temp +-70 degrees and not much progress on the formation of pellicle. Put it outside (+75d) just now and will start it cooking in an hour no matter what. Have some Alder chips, and chopped up one of my Cherry blocks as well. Going to use my cold plate from SI two slots above the heating element with ice loaf in it, salmon on top rack. Plan on setting temp at 100 for 15 minutes, if I get smoke (or until I get), then shut it down for an hour, repeat until I give up...maybe 3 or 4 times. I'll let you know how it goes.