This last weekend I finally did my second hot smoked salmon. I used AKHap's method again and got amazing results (again). Here's a few pics (QView)... These aren't the best fillets of Steelhead I've ever seen, but they were the best I found on short notice: 90 minutes in the brine (no more, no less): A very nice pellicle after a 3-hour, fan-blasted drying: Looking mighty good after 5 hours of smoking with Cherry wood. Reached IT of 140*... time to eat!!! We got so excited to sit down with our dinner guests to eat, that I forgot to take a pic of the pieces on the platter or on a plate. It was great to get amazing results the second time around. Looks like this is a very nice, repeatable process that I will enjoy for years to come. Happy Smoking.