2 salmon filets, 1lb Kosher salt, 1/4 lb of granulated sugar, 1/4 lb of brown sugar, 1/2 oz of each black pepper, allspice and ground ginger. Place salmon skin side down and mix all the spices together and cover the salmon completly. cover and place in fridge for 18hours, remove from fridge and rinse well and pat dry. placeback in fridge uncovered for 12 more hours this will help dry it out some. heat up yer smoker between 90 and 100 deg. place salmon in skin side down for 15 to 20 minutes, shut down your smoker and leave in for 4 to 5 hours and "Do Not open to peek" If cooked over 100 deg the salmon with be soft and mushy. This is best done during the cooler months. Depending on the weather and how hot it is you may just want to use smoking chips. If your lid is down and your temp gauge is over 100 or close too it .. I'd forget about the lox for now and just make smoked salmon. I have made this and my wife loves it.