Smoking salmon today

I picked up a couple skin on salmon filets from Costco 2 days ago and brined them for 24 hours using salt, brown sugar, dill and coriander. I rinsed them and then let them sit overnight in the fridge on a rack uncovered so they dried out a bit and formed a pellicle on the meat surface.

Just got them on the smoker to cold smoke for the next 18 or so hours and I can't wait until they are done. I use one of those stainless steel pellet mazes, light one end and let it burn for about 5 hours before needing to reload it. That makes it pretty much a hands-off thing and easy as hell.

I love to slice it razor thin and have it on crackers and use some with Philly Cream Cheese mixed with fresh garden herbs to spread on a toasted bagel.