So I did two 1/4 lb pieces of salmon I bought at my local supermarket. With the skin on . Brined for 24 in 50/50 salt and sugar. Zest of one lemon and a bunch of dill. Then I washed off the brine and smoked for 10 hours using my tube smoker and cherry pellets
Vacuum warped for 24 hours then sliced
The skin was hard but after some trimming I ended up with the best lox I ever ate!!!
Now that's good news!
Did you use the tube in the firebox and have the fish in the smoke chamber?