Just picked up a 3lb fillet of Wild Alaskan Salmon @ $10.99/lb from Tony's fish market in Oregon City, they also have a smoke house :- http://tonyssmokehouse.com/default.asp I asked them about wood, brine and everything else. They were pretty guarded about specifics (naturally) but did give me some good advice. I'll be trying to get some apple, cherry and alder chunks for this. For the brine I'm thinking 1:1 salt/brown sugar, crushed garlic, black pepper. I may use Dutch's glaze during the smoke too. vac sealed it and put it in the fridge, someone will tell me I didn't need to do that. That's ok though, just playing with a new toy I think I'll cut the fillet into smaller pieces and I'm not sure if I'll do them all at the same time. I've done a fair amount of reading today on smoking salmon and the methods vary wildly, I've seen 2:1 salt/sugar, dry brine/wet brine/no brine, cold smoking/hot smoking. I'll be hot smoking as I want that slightly moist crumble rather than thin sliced lox etc. I've put this up before I start so I can get as many tips from the experts as possible. Anything you can add will really be appreciated, I'd love to get it right first time!