Your input is welcomed. I saw this on you tube. It rather long video, so just skip ahead from time to time. Make sure you don't miss too much though. I don't know who mods this forum, but I hope they will allow this link to vid. I do wish, he would have done a shot of fish broken open so I could judge dryness/ and texture at the end. His reason as to use what type cure for salmon, struck a cord with me. When I smoked my first few fish, it was fresh caught and "not frozen". I used a wet brine, and it turned out fantastic! No hard pellicle at all, dry enough to use for snack with crackers. They weren't light and fluffy dinner type though. Just like you buy in store, but better. Now last year, ... as some of you may remember. I had a very hard time smoking salmon. But those salmon had been frozen 3 or 4 weeks, and I used a wet brine. Ended up with hard pellicle skin on top of meat, after smoking 1ST QUESTION IS: Would I be better off using a dry brine for previously frozen fish? 2ND QUESTION IS: How would I infuse flavors other than salt and sugar into fish? Would dried herbs/spices/garlic added to mix, still be absorbed? I've never dry brained before. 3RD QUESTION IS: Is he correct in 8 hours, to 3-4 days, in dry brine, not matter for flavor or saltiness. 4TH QUESTION IS: Am I better off starting at low 100* and gradually raise it to 200*, or just smoke at 150*-175*, or something like that, to oneness I like. Keep in mind like I a semi-soft pellicle on top. Not super hard like last year. Will higher temp keep top pellicle skin softer, or rather a lower temp for longer time. PLEASE... ALL DRY BRAINING PURIST CHECK IN with recipes and knowledge. Keep in mind I am smoking on a cheap offset smoker with lots of air flow. (which I believe contributed to my tougher pellicle finish) Not one of those electrics, or pellet, or sealed up expensive smokers. Chimney vet wide open, and regulate heat from the fire box damper.