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Thanks Bear. I just may give it a try on my next batch. I tend to like my smoked salmon/trout very "done", like you, more for snacking or adding to recipes than having as a main dish for dinner.
Don't know who that question is for, but I usually put my fish on my racks overnight (in my meat fridge) before smoking (uncovered), to get some pellicle, and then if it doesn't have enough, I put it in the smoker for the first hour at 120˚ or 130˚ without smoke. That usually gives it a good pellicle.
I never used a fan, but I imagine the speed of the fan, and the humidity in the air would have something to do with how long that kind of air drying would take.