Well, my friend gave me a couple steaks from a springer he caught on the Columbia. Tried a dry brine for the first time ever and love the ease of it. Went with 1 cup salt to 4 cups brown sugar and about 2 tablespoons of garlic. Brined it for about 11 hrs. Here it is brined and dried. Achieved a good pellicle. No TBS ever with the Little Chief. Guess that's ok? Sure seems contrary to what I read a lot of. I've had a tough time smoking salmon recently. Not sure why and trying different things. I think I have it narrowed down to not having a good enough pellicle formed (thanks to this forum) before I start smoking. This would allow a lot of moisture to come through the fish during smoking which can't be good. Believe it or not, I used to make wicked good smoked salmon on this grill. Ever since then I've struggled. Hopefully these steaks turn out great!