I did not know pictures of the process should be uploaded also ... Please give me some time to get photos of the procedure step by step!!! Thanks I was so stoked the first salmon smoke that I would love to share the recipe. This recipe is for a Bradley digital smoker. Many of you may use this recipe but different smoking temps, different ratios. I'll tell you what's worked for me. I bought three large filets from Costco. Not sure exactly how big they were but this recipe is very forgiving. Without skin is better. Cut the filets into 1" thick pieces however long you like. I usually do about 3 inches long. Honestly the smaller the better because the brine really has a chance to run through the nugget. Put nuggets in a glass dish or a big container. Use 1 cup kosher salt for every 2 cups brown sugar. I usually mix it in a bowl and then layer it onto the salmon. You want all the salmon very well coated. Almost so you can't see the salmon in the dish. If you like a more salty than sweet, add more kosher salt, but doing 2 to 2 turns out too salty for me! Everyone is different. After coating the salmon i glaze the top with honey. and then maple syrup ... You can add as much of this as you want! I usually do about 2-3 cups honey and 1-2 cups maple syrup. I have a serious sweet tooth. Let the salmon sit in your fridge for a whole day, mixing it every couple hours to make sure they're all well coated. When the Salmon is done it should be hard to the touch. Rinse salmon in cold water thoroughly, so that the slippery texture is somewhat gone. Place salmon chunks on your racks tightly together but not touching. Set the oven temp to 180. I have been using alder and maple bisquettes for the smoke. I think either or tastes amazing. But maple is definitely a winner. 3 bisquettes burn for 1 hour. Smoke the Salmon for 3-4 hours depending on your liking. I put in 11 bisquettes. Let your smoker get to oven temp before starting the timer. Rotate the racks every hour if possible. After you remove the racks of Salmon, ziplock bag them right away, to retain that juiciness. Of course eat a few pieces first to determine their done This was my first ever recipe I've posted online. Hope it works for everyone.