Have been away from the smoker for the last few weeks due to work travel and the like, but now I am home for a while and ready to go again. I managed to get myself some nice salmon fillets and was thinking they might taste good smoked. I have never tried to smoke salmon before (or any other fish for that matter) and am looking for any advice or recipes you guys might be able to give me. I think I will be doing this on Friday or Sunday, but not Saturday as I will be attending the New England BBQ Championships up in Vermont. Good Q and Harpoon beers for the day, sound like heaven doesn't it???? My plan is to do some sort of brine for 4-6 hours, then get it onto the smoker with some hickory and alder. On it's lowest setting, my GOSM will do under 200*, but I am not sure what the time or temp should be or any indicators on when it will be done. Any advice, ingredients, comments, or witty banter is always welcome. I have read the other posts and have some pretty good ideas, just wondering if there is any other advice or anything that is not in any of the posts. And, I should actually be able to provide Q-View since I finally once again have a working camera.