You want to get as much ice in there as you can, especially in Kuwait. Some sort of cake pan or disposable pan as large as will fit on top of the cold smoke plate, filled with ice. Or as many frozen soda bottles as will fit. When I cold smoke salmon, I turn it on full blast for 15 minutes (or until you see smoke), then off for 45. My #1 will stay below 90 degrees in the winter. I don't usually cold smoke in the summer. As for the pellicle, I don't rinse my salmon that much. I just rinse briefly until the sugar etc are rinsed away. Then blot dry thoroughly with paper towels, and place on a rack. Sometimes it takes quite a while for a pellicle to form in the refrigerator because of the humidity. A couple hours outside the fridge will help.