One more, for what its worth.

I have always had rapid pellicle formation at room temperature.

I use a dry pack method that removes a lot of moisture -
50%/50% rock salt and brown sugar + fair amount of lemon pepper

I roll damp filets in the mixture coating all exposed flesh, pack them - first row skin down, then flesh-to-flesh and skin-to-skin in a glass bowl. Depending on filet thickness (skin on), 4-6 hours on the counter, 6-10hr in the fridge for pack time, with a restack (top to bottom) at the 1/2 way mark. Liquid extraction is significant.

After "brine" , rinse, pat dry and rack. Pellicle forms in 30-60 min at room temp. I usually give it 1-2 hours.

I use a shake and bake little chief that is wrapped in 3/4" insulation and is pretty much set up for winter only smoking (40 degrees and lower) typically 12-18 hours, with three pans of apple mixed with alder for chips.