I have been smoking the salmon in my offset brinkman for a couple years now with great results. A few days ago, picked up a Smoky Mountain gas smoker at Mendards and had to try the salmon on it. Man, so easy, fast and no messin with the charcoal, and the results were perfect. I bought the smoker just for summer sausage and jerky, but may have to try a few more things. The recipe I use is: 1 cup brown sugar, 2 tablespoons salt and about 1 tablespoon lemon pepper seasoning. Turns out great every time, when it flakes, it's done. Oh, I mix up the rub, cover the fillets very thick and shrink wrap them for about an hour in the fridge, then let them come up to room temp before cooking.