Fatback,
Good smoked salmon requires curing the salmon to remove moisture and cold smoking at ambient temperatures. In my experience you want the smoke chamber below 80 degrees. I works much better at colder temperatures. Any higher and the meat cooks, turning gray and unappealing.
Curing a boneless, skin-on filet can be done in 24 to 36 hours with kosher salt and sugar. The dry brine should use 3% to 3 1/2% of the weight of the salmon. The fish are tightly wrapped, refrigerated and turned every 8 hours or so. After brining, rinse, dry and air dry to get the pellicle.
Smoking requires a source of smoke and a separate chamber to receive the smoke and hold the fish. This can take as little at two-three hours. If you have a tight smoking chamber, you can provide 10 minutes of smoke every hour.
The source of smoke can be sawdust and a soldering iron, an electric
charcoal starter and woodchips or another type of smoke generator. You can eliminate oxygen by using a tin can or flower pot and aluminum foil. You can use heat duct or an aluminum dryer vent to carry the smoke to the chamber. Aluminized tape helps seal the smoke.
The chamber can be a cardboard box or something comparable.
Jacques Pepin has an excellent recipe in his "Techniques" and "Celebrates" cookbooks. If you want a recipe, I can look it up.
Good luck,
Tim