So here's my first attempt at smoking some salmon. It's a sockeye fillet. I brined it in 1 gallon of water with 1 cup of salt & 1 cup of sugar. After 24hrs, I pulled it from the brine and let it sit for about 3 hrs before smoking. I smoked it using maple wood for about 4 1/2 hrs before it finally hit 145 internal. I think I may have buggered it up though, it looks awfully dark. I've got it wrapped in clingwrap and in the fridge. I'll try it in a few days and see what it tastes like. Here's some pics. First one is pre smoke, second one is after it was done.