I do mine inside on the counter, two big chief racks at a time, I give the pellicle forming time for 4 to 6 hours at room temp., never had any issues after 35+ years. I smoke at a low temp. by adjusting voltage so my fish is preserved and smoked, not cooked. The salt brine is doing your preserving, the smoker is for flavor addition and more importantly, moisture removal. I'll rotate racks every 6 or 7 hours letting the water that is being accumulating on top of fish pour off by tilting during rotation. Amazing amount of moisture is pulled out by doing this. Good luck and good eating! Bob R