What Bear didn't tell you is that when he's done smoking some salmon, he should send a nice sized sample to his Buddy in Jersey.
Smoked salmon -- a lesson learned, plus Qview. - Page 2
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LOL---One of my best Vietnam buddies works at the post office.
That package would be intercepted, in a search & devour mission!
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.