Sorry, Haven't looked at this thread lately...I don't remember the exact size, but it was average. Approx 1/2" thick, smoked at 225. I didn't use a thermometer, just eyeballed it. I marinated it first w/a butter/dill/lemon mixure for about 2 hours. Then I literally poured a small amount of the maple on just prior to smoking. It was kinda soupy. I had a plan :) :)
Left it alone for an hour. Then I used a turkey baster and removed excess liquid around the Salmon, and closed it up for another hour. After 2 hours a nice "crust was forming" and I basted it w/Maple. Did the same thing an hour later. It was flakey and tender (I'm told..... I don't eat fish) I cut it up in bite size pieces for my husband to take fishing with him the next day. Definitely no sawdust involved, several people sampled it at the lake and they all said it was tender. I had split some of it in a baggie and added some soy sauce. Later in the day (at the lake) my husband threw those on the grill to heat up and he said that was great. Again, its hard for me to comment since I didn't taste it or eat it, I just wanted to see if I could do it.
Sorry for the long explanation...