I have just cured an entire fillet of Salmon with the skin on and it is in the refrigerator forming the Pellicle since last night. I will be cold smoking it with my AMNPS this evening for the the OU/A&M game . Would it affect the smoking process if I put a light coat of Olive Oil on the fillet to hold crushed black pepper to add a little flavor? I used a lot of Orange and Lemon Zest and fresh Dill, but it could use a little more pepper flavor. Thanks mds51