The doc and the wife says No more salty Brines,

So I have been Brining My salmon with Yashida's Original Gournet, I know it still has salt but much less compared to my Salt sugar Brines that I used to do.. So I let it sit in the Fridge for 48hrs. Pull it out , let it air Dry for a HR, then put brown sugar and Honey on top with a little montreal Steak Seasoning for a little Kick..

I bought a Charcol smoker from the Great outdoors Smokey mountain series 4ft Smoker 5 racks its a large Smoker for 99.99 at Walmart , I use the Charcol during the summer for meats ,During the Winter I did not want to babysit it so I went to Brinkmans web site at bought their 1,000 watt burner and put in the bottom of my smoker.. that thing really put out the heat ,during the summer it does not take long to smoke.. It should take 12 hrs for sure on the smoking if not more, I have taken 24 hrs on King's before during the winter.. Turns Out Great..