Well, it is salmon time again! My local Costco has fresh Copper River Sockeye in seasonal stock - best salmon I know of for smoking. I just did about 5.5.lbs (3 sides) using Mr. T's brine from this forum, in my SM066. I used 2 1/4 oz of alder wood (traditional in the Pacific Northwest for salmon) at 200 F for about 1 1/2 hours until an IT in the thickest piece of about 145. Fabulous! I usually do about 30 lbs per summer as long as stock lasts (switching to regular sockeye after the Copper River disappears in a couple weeks). And we enjoy it all year in multiple recipes. You can vary the brine for more or less sugar, but I like Mr T's original. Try it!