I think it is more what's in the brine you use than the wood as far as producing the best tasting smoked salmon. Try this brine:

1 gallon raw unfiltered apple juice (the cloudy stuff, NOT cider)

1 big can Dole pineapple juice

half cup sweet rice wine vinegar

grated ginger (about half cup)

1 2lb bag dark brown sugar


1 1/2 cup rock salt

Brine your fillets about 24 hours, rinse off and let them tack up well before loading smoker.

Tasty, tasty...