RK your not keeping your fish out long enough to be a problem, but the amount of salt used in todays smoke recipes isn't enough to keep fish from spoiling.
As for using the two cooler method of processing big loads of fish, that just tells me your more careful then alot of people. I see too many people who are very careless with their fish. Like throwing a chromer on the bank to sit in the sun for 2 hours before they clean it out.
RK, the extra time and effort you spend processing your fish shows respect for your catch and the people you are feeding. Good job.