The fish I first smoked turned out really good, and that was without a pellicle. I'm allergic to salmon, so I smoked rainbow trout, trying to match the taste and quality of a farm in Ontario that was where I first encountered smoked trout 24 years ago. He was a German fellow who smoked in a converted coke machine, that reminds me now of the Bradley. Today his sons do smoked trout and gravlox on a bigger scale but the taste and quality remain my standard.
I found a newspaper article printed when the father died that gave hints to the recipe, which mentioned brining and long-time air drying. No real details but it made me try air drying for longer than I had. And that made the resulting taste and texture much more like theirs.
I do smoke salmon, even though I'm allergic. My family and friends go nuts over it (regardless of a pellicle!) and I can get it cheaper than trout.