Purchased some fresh Atlantic Salmon steaks cheap. Along came the work as I had to debone and remove the skin for each one. Took forever but when I was done I had nice pieces of salmon ready for brine and smoke. I used a dry brine of 5 to 2 Brown sugar and course salt, plus a little garlic powder. Layered in plastic container fish and brine and refrigerated over night. Next day rinced them off with cold water, patted dry and let sit on racks for 2 hours. Smoked them for 2 hours at 120, basted with maple syurp, smoked for another 2 hours at 120 and basted again. For one more hour I turned up the heat till 200 and did IT of 145 then let them rest in smoker with no heat to carry over cook. I used Applewood chips for smoke for the first 4 hours.