So I've been salivating over all the posts on here all week. Now its my turn to play. I brined the salmon last night in a dry rub of 4 parts brown sugar, 1 part salt. I let brine for 8 hours, and removed and let sit on a rack in the fridge all day today to form the pellicle. I purchased Jeff's Rubs and Sauce recipe earlier this week, and this morning I made my first batch of the rub. While out to lunch today I picked up a couple pork tenderloins to throw on the smoker tonight. As soon as I got home from work I started a half chimney of charcoal to throw in the WSM 18.5. I put the salmon on my grill with my Amazen 6" smoke tube in it. I wasn't sure what I was going to think about this, or how I was going to control the temp. It ended up turning out pretty good. I basically cold smoked the salmon for the first hour, and then turned on one of the burners to add some heat. It wasn't the prettiest job, but it sure tasted good. When I pulled them off I brushed on diluted honey, and put on a dash of fresh cracked black pepper. These turned out good, but I think the next time I go to make some I will be making them as a whole fillet, or at least larger pieces than I had. Anyways, on to the WSM and the tenderloins. I dusted them with the Jeff's Rub I made this morning, and threw them on the smoker. I put the tenderloins on around the same time as the salmon, at a temp between 250-275. I pulled the tenderloins off around 150, and they were juicy deliciousness. I couldn't believe how good Jeff's rub is. It has the right amount of heat for me. Usually rubs will be described as being sweet with some heat. A lot of times I don't really recognize the rub on my meat as much as I do the smoke flavor. Although this was a pretty quick smoke, I still had a very noticeable flavor from the rub that made my tongue want to reach out and slap me in the face. This is GOOD STUFF!!!! I can't wait to try this rub on the baby backs I plan to make on Sunday. Anyways, enough blabbering, here is what you've all been waiting for.