Two things to watch out for. 1) Make sure to use NON Iodized Salt and not regular table salt. 2) When brining the fish be sure to use a non metalic pan. I prefer glass over plastic as the plastic will pic up other flavors that glass won't.

I've always just done a simple dry brine of brown sugar and non-iodized salt and thats it. I place the fillet chunks in my glass caserole dish skin side down and then liberally coat with Salt and then completely cover with Brown Sugar. I do this in layers until the dish is almost full and cover it and place it in the fridge overnight. In the morning I'll drain the brine off patt it dry and toss it in the smoker using smoke until the flesh is the consistency I like. I've never bothered to cover my Little Chief but usually I smoke in the summer. I just recently purchased a "Texas SmokeBox style" BBQ and converted it to propane. Now I can smoke 4 salmon at once instead of just one! It runs hotter than the Little Chief so it doesn't take as long. The overall results were just as good though! I'll probably end up doing some more this weekend.