Hi folks. Brand new to the forum. I'm used to smoking salmon with an overnight wet brine, or even making gravlax, but want to branch out. I've recently been asked to smoke 4 beautiful hand caught lake trout filets. I'm seeing a lot online about the advantages of a dry brine. I'm planning on a 50/50 kosher salt and raw sugar blend for about 6 hrs, 2 hrs pellicle, then smoking in my electric over applewood to an internal temp of 145F. But here's the question: Has anyone used Hondashi granules as part of a dry brine/cure? I want to do one of them with a Japanese flair. I'm planning on a dry brine with equal parts kombu dust, kosher salt, raw sugar, and Hondashi granules. I may add a few pinches of granulated garlic and ginger. I may also lightly paint with soy while smoking. I'd love any advice or reaction (crticism is welcome). The only thing that I cannot change is the electric which runs at a consistent 225F given a warm day. Might add ice to the water tub to moderate a bit.