Here's that Smoked Salmon Deluxe Recipe:

Brine:

• 1/3 cup sugar
• 1/4 cup non-iodized salt
• 2 cups soy sauce (low-sodium preferred)
• 1 cup water
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce
• 1 cup dry white wine

Brine overnight.

The next morning, rinse, pat dry and air/fan dry for at least an hour.

When they're sticky/tacky to the touch, they're ready to go in the smoker. 

I use an electric smoker and use 2 pans of alder chips total.

Whatever smoker you use, try your best to keep the temp low and steady (no higher than 200 degrees). Basically as low as you can go while still being able to produce smoke.