Ok, so I got my Big Chief last year and have smoked up quite a bit of fish with it so far, using a variety of recipes. My favorite recipe is a dry brine with brown sugar and a variety of salts. I've been pleased with most of the fish I've smoked, but I've got some questions.

"Pellicles" - what is it and why is it important? I usually let my cured fish set out to dry for an hour or so until it starts to look shiny and a little sticky. But sometimes some of the meat gets that way while other pieces don't. And sometimes a single piece will get tacky in certain spots, but not all over. Anyone else have this happen? How long do you let your cured fish dry before going in the smoker? Do you wait for it to get really sticky or just a little sticky?

When I rinse off the fish after curing and before air drying, the flesh is typically darker in color and tougher, almost leathery. Yet, I'll sometimes find that certain spots of the exterior flesh are lighter and still soft, as if they didn't cure evenly. Has anyone else see that? I spread my fillets out in a single layer in plastic trays and cover evenly with dry brine, so I know's it's not because of pieces touching each other.

Lastly, I've read and heard that when smoking you are to put the thicker pieces of fish on your lower racks, and the thinner pieces toward the top. Why is that? Isn't there more heat at the top where you'd want to have the thicker meat so as it gets done quicker?

Any thoughts?