Cut down on salt - more like 5-1 or use bigger pieces. The surface area on small pieces really sucks up the salt. Otherwise, everything else you did looks on par.
Wide open. One of the enemies of a quality smoked salmon is too much moisture/humidity. This becomes increasingly a problem when the cabinet is over filled. Keep the moisture and fresh smoke flowing through for the best results.
For chinook I find the winter fish are far more aggressive feeders and prone to taking a lure on a shorter leader than summer fish. With that said, I tend to run spoons at 36” for feeders and 60” for summer runs.
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