Been smoking for 40 years and today I begin to smoke 2 Chum [10lb each] and 4 Coho [3 around 7lb and one 16lb] Brained last night now will go out and wash off excess dry brine rub [ secret recipe] [ see chum post earlier] cut up some into portion chunks with some smaller finger size pieces of Chum for those that like candy, after a day of cold smoke will paint the small pieces with maple syrup whose gives it a nice woodsy smokey taste and smoke for another day for the small pieces and another 2 days for the bigger chunks and full size fillets, by supper time I will have the cold smoke going for the next 3 days. I use Alder as my wood which gives the fish a nice traditional flavour as done by First nations folk on the coast for thousends of years.
Smoked fish is a staple around here with many a meal enjoyed over the coming winter months, allways a big hit at Xmas time for snacks.
Smoke on and enjoy.
Sounds Like you gotter all figured out, I'd love to see some pictures!!!