I've made lottsa LOX (Grav Lox). Everyone who has tried it absolutely loves it. Usually use ocean caught kings and large silvers, using only the filets from the belly section. Always use fresh dill weed, and lots of it, which is convieniently available bout the same time that the salmon are. I think it is more important to start with a super high quality fish when making lox than with smoking. I also highly reccomend adding some Wrights Liguid Smoke to the brine. Our favorite way to eat it is on a toasted bagel (or cracker) with cream cheese and a thin slice of onion or added to scrambled eggs. As mentioned earlier you want to slice it at an angle, VERY thin (paper thin). Enjoy!