Two weeks ago while shopping for beer and wine at BevMo, I bought some cajun spiced smoked salmon... It was sooo good and I realized, "Duh!!! I've got a smoker. Why not try it." Well, I went and bought some fresh salmon and researched here and in the books I have. Although I saw several posts on brining the meat before smoking, I decided to cure it with brown sugar, salt and pepper instead. I figured that I could report on my success or failure of an alternative not previously discussed. Well, the curing pulled much of the moisture out of the fish. After, I applied some home-made cajun rub because I really liked the spice of the BevMo bought fish. But, dummy me, there's a lot of salt in that rub. I think I over salted it with the rub. Or an artifact of the curing process. Anyone with input on that??? I read that the ideal wood for smoking salmon is alder, but around here (Southern California) only wood chips were available. As the fish was already dry from the curing, I opted to soak the chips in wood before applying to the coals. I wanna say I left it on for two hours at about 225. The fish flaked easily and was very tasty, although a bit too salty for my taste. I'll try brining on my next attempt (and probably without my cajun rub). Here's a link for the photo... I haven't quite figgered out how you guys thumbnail the photo into the post just yet. Anyone wanna educate me would be appreciated. And please discuss with me options, opinions, and comments on my first attempt. Always open to constructive criticism.