Borrowed from Bear's and Bilder's expertise, http://www.smokingmeatforums.com/fo...ked-salmon-with-recipe-instructions-and-qview http://www.smokingmeatforums.com/forum/thread/103483/time-to-smoke-some-salmon Costco farm raised Steelhead, 2 fillets skin on, about 2.28 lb total weight. Brined 4 hours in: 1/2 cup kosher salt 3/4 cup golden brown sugar 1/4 cup maple syrup 1 t. crushed dried red pepper 1/2 tsp. each onion, garlic powder 1/2 tsp. pickling spice 1/2 tsp. crushed fennel seed 1/4 cup soy sauce Dissolved above ingredients in 4 cups HOT water, then added 6 cups ice water to bring down to room/cool temp. After about 4 hours, removed and rinsed, pat w/ paper towel and onto rack into spare fridge overnight. (yeah, that's a krispy kreme box - we all have our guilty pleasures) Next day into the CSE with 2.5 oz alder chips. 140 degrees for 2 hours, then bumped up in 10 degree increments each hour. IT was at 122 after 5 hours, needed to move it faster for a party so I bumped it from 160 to 190 until IT of 140. Our friends declared it their new favorite smoked salmon! and they're serious foodies, so I'm really flattered. didn't get to bring home any leftovers! Thanks Bear and Bilder!!! You guys rock!