After inspiration from both Smokingd and ISUTroutbum I decided to smoke some Salmon today. Last night the Salmon steaks sat in a solution of 2 parts water, 1 part soy sauce, and 1 part brown sugar, and grated ginger. After washing off the excess brine and letting it sit at room temp. for 45 minutes, into the smoker they went. I had them smoking for 2 hours at 180 degrees, and the last hour I upped the smoking temp to 225 degrees. Here's a picture of the steaks sitting out prior to smoking: Here's the finished product: It was hot and humid on Maui today, so we let the salmon cool down and waited for the sun to go down. This evening's Dinner consisted of Smoked Salmon and Poi with a side dish of Lomi Salmon (chilled shredded salted salmon with diced tomatos and Maui Onion).