Smoking a Salmon

  Tried it once, it was fabulous. Brine the salmon in the refrigerator in
  just enough brine to cover the filleted half-fish (skin side down). The
  brine should have 6 tab. salt per quart water, I use rock salt for water
  softeners cause it's cheap. Brine the salmon till the following morning.
  Meanwhile, cut both ends out of a #2 1/2 can and place it on the fire grate
  (where the ashes fall thru). Fill it with glowing charcoal, and place your
  salmon in smoking position. The purpose of the can is to confine the fire
  so the whole affair stays cool (90F or so). Just let the fish sit in the
  smoky smoker for 24-36 hours. At the end of that time it will have the
  consistency of raw fish, but will be the best lox you ever tasted. I used
  mesquite charcoal with a little hickory wood thrown in. Keep the fire small
  and the temp low! Good luck, and send me a pound! Dave (where PriceClub has
  salmon for $2 per pound sometimes).