My neighbor got 30# of salmon from a vendor for "Free", so we smoked some up. I used Bearcarver's Smoked Salmon Recipe with a couple changes Here's the link: http://www.smokingmeatforums.com/t/91264/final-smoked-salmon-with-recipe-instructions-and-qview Substituted Yoshida's Sauce for the Soy Sauce Reduced Salt to 1/4 Cup Skinned and cut up the fillets into smaller pieces. Into the brine for 6 hours. Out of the brine, and rinsed. Towel dry and onto racks overnight to form the pellicle. Into the smoker for about 5 hours total, with Apple Pellets in my AMNPS. Internal 150° Fresh out of the smoker, the Salmon was fantastic. It get's better after a day in the fridge. The flavor is awesome!! Less salt and a little sweet, because of the Yoshida's Sauce and the reduction of Salt. Thanks Bear for a GREAT Step-By-Step! Todd 2 Nice "Freebie" Salmon Fillets Skinned and Cut Into Pieces The 2 larger fillets were saved for "Grilled Salmon" Spices Used in the Brine Apple Juice and Spices Simmering on the Stove Into a ZipLoc for 6 Hours of "Brine Time" in the Fridge. Out of the Brine, Rinsed and Towel Dry Overnight in the Fridge to form the Pellicle Yoshida's Sauce Must Have Stained the Salmon Into My MES With Apple Pellets in My AMNPS Starting at 120° and Ramped Up The Temps Per Bearcarver's Step-By-Step Pulled Smoked Salmon After 5 Hours Internal Temp was 150° And, Of Course...........Bearview!