Folks, This year I was fortunate to get a nice big chinook about 28 lbs, which I filleted and froze for smoking. This weekend I will get to the smoking. My question is this... I have never smoked such thick fish. I always cut the fillets into strips that are 0.75" to 1.0" wide before I brine and generally I get a great result with a tried and true recipe and smoking process. Generally, I do a 12-16 hour brine, then dry to form a pellicle, then cold smoke for 2 hours at 120F, followed by 2-3 hours in the smoker (no smoke) at 150F (or sometimes as high as 160F) to actually cook the meat and drive off a lot of the water. I am a touch concerned that this year, a lot of my strips will be pretty darn thick, maybe as much as 2". Do I need to make any changes to my recipe or smoking process? Thanks everyone!