First time smoked salmon

Did you do the 5 peppercorn recipe that the 3 Guys had posted?

I did that one a few nights ago, and it came out looking georgeous, and tasting way to salty also.

I used 6 tablespoons of Kosher salt with 1 cup of brown sugar, and 1.5 cups of water as they directed. I think 3 cups of water would have been more like it for this cook.
I also wonder if 6 tablespoons Kosher salt is equal to 6 tablespoons regular salt? I think it imparts more salt to the brine?

Aha, it's the old salt mystery again. We had a lenghty discussion on this briny topic the other day. I did some research but kept the results to myself...waiting a chance.
I put equal volumes of salt (table; kosher; seasalt) in baggies and took them to the office where we have an expensive postagemeter scale. Accurate to .01 oz! So, there I was, sneaking into the mailroom with little bags of white crystals. (I'm losing it, man)
Results: Weights of equal volumes of salt:
1 cup table salt = 10.4 oz
1 cup kosher salt = 8.4 oz.
1 cup sea salt = 8.8 oz.

Significant difference for the table salt, yes? Smaller crystals, more mass in the same volume. But, is that all there is to it? ACARRIII