Used cheap Sams Club frozen Salmon. Meat was mushier than normal as soon as it thawed, loads and loads of moisture. Next time I am going to try with something fresh. Used a dry brine very simple Brown sugar and Salt. A pinch of garlic powder, onion powder, cayenne pepper and a bay leaf. Brined for 12 hours and smoked around 100F for 4 hours . Needed the fan to keep the temp down. Even though it was 35F outside. It will be an appetizer for Thanksgiving. A cracker or piece of bread, some cream cheese spread topped with this.