A quick lead into my questions.....a neighbor of mine just gave me several nice salmon filets he caught last Sunday in a river that comes off of Lake Ontario. Today is my day off so here goes my first attempt at smoked salmon. Due to lack of planning on my part and lack of time for a four hour brine, I have decided to go brine-free. My first question is...do I still want to go ahead with the two hour or so drying time? I understand that a pellicle will not form if not brined. Correct? So is there any sense in drying. Also, I am definitely using Dutch's Maple syrup glaze. My thought is maple glaze, why not smoke with some maple wood? 200-225 degrees for how long or do I go by temperature? Any help would be appreciated and of course.......Qview to follow. Thanks in advance.