Hi guys, I found this recipe on seriouseats.com website. I do not understand a couple of steps so any theories are appreciated: - why keep fish at room temperature for 1-2 hrs after brining if it goes in the fridge after that. - after 1-2 hrs. at room temperature the author suggests to move to refrigerator and leave uncovered between 1 and 24hrs. Why such large range? ok, here is the recipe: Real finnan haddie is an incredible ingredient and it's worth tracking down, but you can also cold-smoke any lean white-fleshed fish (like haddock, cod, or halibut) at home, if you have the appropriate equipment. To do it, make a brine by dissolving 60g (~2 oz.) salt and 30g (~1 oz.) sugar, along with 2 bay leaves and 15 whole black peppercorns, in 500ml (~17 fl. oz.) water over high heat. Remove from heat and add an additional 1500ml (~51 fl. oz.) cold water (you could also add 500g (~17 oz.) ice to chill the brine rapidly). Make sure brine has cooled fully; then add fish (skin on or off, as desired), and let soak, refrigerated, for 1 hour. Remove fish from brine, set on a wire rack in a rimmed baking sheet, and let stand at room temperature, uncovered, for 1 to 2 hours. Transfer fish to refrigerator and leave, uncovered, for at least 1 hour and up to 24 hours longer. Using a real cold-smoking rig, smoke fish following the smoker's instructions with cherry or other wood until deeply smoked, about 4 hours. Alternatively, put fish in a zipper-lock bag, and, using a Smoking Gun, inflate bag with smoke. Seal, then refrigerate for 30 minutes. Add another blast of smoke to bag; then refrigerate again for 30 minutes. Repeat this process for a total of 5 or 6 smoking and resting cycles (or longer, if you want an even deeper smoke flavor).