3 weeks ago I did my first cold smoke with some cheddar and it came out awesome. I welded up an amazin knock off pellet tray of my own, mailbox modded my MES40 and it works awesome. So now im going to try some salmon and a hunk of tuna. Both are previously frozen store bought, 2 good sized salmon filets and a tuna steak for the heck of it also. I read a lot on brine and cure recommendations and they are all over the map. I have hot smoked and used a 2:1 brown sugar to kosher salt dry brine and it worked out fine. This time I went for a wet to change it up and see how it goes. I boiled up a half batch of brine from this recipe: http://www.smoker-cooking.com/coldsmokedsalmon.html in one of my Teflon coated cooking pots, cooled it well bellow 40 in an ice bath then put the fish in and stuck it in the fridge. It went in at midnight last night, I forgot the girlfriend worked early today my plan was to have her take it out at noon today so it was in there for 12 hrs, but I guess its going to be in there for 17 hrs till I get home. Now I see people say wet brine is a slower process than dry so maybe it wont be that bad, everyones brine time is all over the place too so im not sure. Plan is to take it out as soon as I get home at 5:30 pat it dry then put them on a rack to cure in the fridge for 24 hours until I get home to start smoking them tomorrow evening. probably doesn't need to go that long but again I've seen it go this long or longer on threads so im not sure whats right or wrong, or if there is a right or wrong. lol Smoke time is going to be about 13 hours ill do it over night and pull it out when I get up for work Thursday morning. I could go longer because I think she goes in later so she can take it out for then for a few more hours of smoke time. So what do you guys think? how far off am I or what?