Hey folks, Did my first salmon smoke today. Brined overnight, dried for four hours, giving it a slight pellicle. Then it dry rubbed garlic salt, lemon pepper and a little added black peppe, and let that rest four 90 minutes. Smoked at 100 for 90 minutes, then 140 for 2 hrs, then 170 another 90 minutes, finally topping off with 220 for 30 minutes to finish bringing it up to temp. I'm waiting on dinner to finish cooking, but had to sample it sooner. Fantastic! Hope everyone is doing well.