Have you looked at doing Gravlox instead, it is basically a salt & sugar and dill cure done in the refrigerator. Takes about 48 hours. I use fillets that have previously been frozen to eliminate any parasites that may be found in fresh fish. Same as doing Sashimi (sp?) a safer manner over fresh raw fish.

I do this since I can't control the temp on my Big Chief enough to keep it in the 80 degree range needed for Nova Lox.

My son-in-law does Nova Lox with his Bradley, which has better heat control, possibly the Brinkman does as well.

I'll check with him and post his method after he get back from vacation in a couple of weeks.