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I typically use oak or pecan; sometimes no wood with fish or chicken. Salmon is good smoked as simple filet with your favorite seasoning or brined. Like T said, to wet or dry brine is a preference and good results either way. I have been very happy with dry brining. Important thing with salmon is to smoke at a low temp around 180-200. Cooking too hot will force fats and proteins out of the fish and it will be dry; that's the white coagulated 'stuff' that forms on the surface of the fish. Also cooking salmon too long will tend to dry it out as well. Try it at lower internal temps around 140; you can always cook some more if that doesn't suit you.
Got a 2 1/3 pound Copper River filet on smoking right now. Used Karen's Recipe. Didn't have enough maple syrup on hand so added a little molasses and some Gentleman Jack to the brine.
Soaked over night last night. Formed pellicle in the fridge all day today. Smoking with 2 oz. sassafras wood (kind of a root beer flavor)
It will set and flavorize more tonight and tomorrow some will end up as smoked salmon spread for a pot luck at work and some for home, too.

Can't wait to taste it tonight.

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