I have done both now in the last 3 days. 1st batch was overnight, 2nd batch was 6 hrs in the fridge and today's batch was 3.5 hours with a fan blowing straight on to them. The pellicle turn out about the same all 3 x. Like AF is saying, its tacky to the touch but crusting over. I have got a batch in right now as I am typing this. I just sampled a bit while its still smoking after 5 hrs. As these slices are a little thicker I decided to brine for 1/2 hr less and I think it may be the right saltiness to my taste. I glazed 1/2 of them at the 4 hr mark. I could be wrong, and it could be a taste thing, but i think if you go with a saltier brine, then stay away from the sweet glaze. If you want a sweet product then start off with a sweeter brine. I get the feeling these pieces that I glazed may be like the sweet and salty kettle popcorn. In short either go sweet or salty but I am not sure I want to have both..if that makes any sense.
I would NOT leave you smoker unattended while you are at work. Read some Bradley FAQ on google. potential fire hazzard. the pucks don't always move well and will fill up in the water bowel. They can pile high and tip over into the heater. Also if the puck fails to drop sit will but not be a good burn. You want a fresh puck every 20min.