Here are the results:
Just after opening the MES with smoke still swirling.
After the smoke cleared. (Do you think that thermometer is DOA?)
The money shot in the kitchen:
I brined the fish for about 5.5 hours using a recipe from someone's post here. I'd give credit, but I copied the ingredients and directions and printed them to have on paper in the kitchen and didn't remember to put a name with it. Let's just say that it involved water, salt, sugar, soy sauce, worcestershire, lemon, pepper, dry mustard and I don't remember what all.
After brining, I washed the pieces thoroughly in cold tap water. I patted them as dry as I could get them with paper towels. I then laid them out on racks in the oven in the kitchen to form the pellicule. They stayed there overnight. I smoked them at 200* in the MES (was afraid I couldn't control temps in my new mini-WSM) using alder pellets from Todd in my AMNPS. They smoked for 2 hours.
The aluminum sheets the salmon are on were to keep them more solid than they would have been stretched over the grill bars. The rectangular one (in the money shot) can be rolled up and contorted without memory. The other is one (top rack) is a folding sheet rounded for a Weber kettle. I picked up the Weber one on clearance at Academy and the other one at HEB (Texas sporting goods and supermarket chains).
Finally got a shot of TBS from the MES. That elbow is the BOMB! If you haven't done it yet, you really MUST! I keeps air moving much better than without it.