1-First, mix the brine by combining 1 quart cool water, 1/3 cup kosher salt, and 1 cup brown sugar in a non-reactive container stir until everything dissolves.

2-Place your 5 pounds of salmon, trout, or char in this brine, cover it, and refrigerate for at least 4 hours for thin fillets or 8 to 36 hours for thicker ones, but don’t go over 48 hours.

3-After curing, take the fish out, rinse it with cold water, and pat it dry to remove any excess.

4-Next, lay the fillets skin side down on a cooling rack in a cool spot around 60°F or lower for 2 to 4 hours or overnight to form a pellicle, that shiny layer that helps the smoke stick.

5-Lightly oil the skin to keep it from sticking to the smoker rack, then fire up your smoker.

6-Start smoking at 140-150°F for about 1 hour, then bump it up to 175°F for another 1 to 2 hours.

7-Use a drip pan with water to keep the temperature steady, and add ice if things get too warm.

8-Baste the fish every hour with birch or maple syrup to cut down on albumin buildup, and keep going until the internal temp hits 130-140°F.

9-Once done, let it rest on a rack for 1 hour before chilling; this locks in flavors and makes it ready for storage.